Chicken with vermouth, tarragon and cream from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater (page 143) by Nigel Slater

  • chicken thighs
  • heavy cream
  • lemons
  • tarragon
  • tarragon vinegar
  • dry vermouth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joneshayley on June 26, 2020

    Rich creamy and delicious! A great way to use ingredients to their best. Served with greens and steamed new potatoes. I did cook the chicken longer (5 minutes in the pan with sauce ) and put the thighs under the grill to crisp the skin for 3 minutes- despite browning beforehand I feel that in every chicken in sauce recipe , if you don’t re crisp it beneath the grill , the skin is somewhat flaccid.

  • wester on May 03, 2018

    The same recipe also appears in Real Food.

  • Astrid5555 on June 06, 2013

    A real keeper, quick and easy for a weeknight meal. This recipe produces juicy, creamy, tarragon-flavored chicken thighs, which even the kids liked. Thus had to substitute vegetable stock for vermouth. Served with asparagus and potatoes as a side.

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