Chicken Tarragon in Cider

This is a very nice chicken dish originally from Rachel Allen but converted for a single (very large) portion with a few changes for convenience.


For 1 Continued...
1 tbspn olive oil ¼ tspn sugar
15 gm butter 2 tspn dried tarragon
100 gm onion (prepared weight) salt to taste
80 - 100 gm button mushrooms freshly ground black pepper to taste
200 ml dry cider (more during cooking) 1 chicken breast
1 small 227 gm tin chopped tomatoes 3 tbspn single cream
1 tspn tomato purée  


Cooking - 35 min

  1. Heat the oil and butter over a medium flame and cook the onions and mushrooms, stirring regularly, for about 10 min until they are lightly golden,
  2. Add the cider, chopped tomatoes, tomato purée, sugar, dried tarragon, salt and pepper, and simmer, stirring regularly, for 15 min, adding a cider as required to prevent drying.
  3. Add the chicken and thoroughly stir in the cream and simmer, stirring regularly, for 10 min until the chicken is fully cooked, adding a cider as required to prevent drying.


  1. Serve with mashed potatoes or rice and, optionally, some vegetables of choice.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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