Chicken in Tarragon

Chicken in Tarragon

Servings: 4
Prep. Time: 10 minutes
Cook Time: 30 minutes

This delicious chicken in tarragon sauce recipe is quick and easy to make. Serve with seasonal greens and potatoes - perfect for a mid-week dinner.


  • 8 chicken thighs, trimmed of excess fat
  • Sea salt and freshly ground black pepper
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 4 garlic cloves, skin on and lightly crushed
  • 1 lemon, quartered
  • 8 spring onions, topped and tailed
  • 1 tbsp. tarragon, chopped, plus whole leaves to garnish
  • 50ml dry white wine, optional (or an extra 50ml stock, if not using)
  • 150ml chicken stock
  • 2 tbsp. full fat crème fraiche


  1. Generously season the chicken with salt and pepper.
  2. Using the COOKING PAN, pre-heat the Multi Cooker to MEDIUM – HIGH. When the green light shows, add the butter and olive oil.
  3. Add the chicken thighs, skin side down. Allow to cook for several minutes, so that the skin begins to colour.
  4. Turn the chicken over and cook for several minutes, adding the garlic, lemon wedges, chopped tarragon and spring onions.
  5. Continue to cook, with the lid off, for 5 –10 minutes, until the chicken is evenly browned.
  6. Add the wine and allow to bubble, until slightly reduced.
  7. Add the stock and stir everything together to combine.
  8. Place the lid on the Multi Cooker and turn the heat down to LOW – MEDIUM. Cook for a further 20 minutes or until the chicken is thoroughly cooked through.
  9. Stir in the crème fraiche, check for seasoning and heat through.
  10. Serve with peas and a generous helping of sauce. Scatter with tarragon leaves.

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