Creamy tarragon chicken with asparagus and peas, a delicious dinner dish that makes the best of these fresh spring flavours.
#AD This is a collaboration with CALA Homes in conjunction with their flagship Oldfold Village development.
Creamy tarragon chicken with asparagus and garden peas, a delicious family meal that we created for CALA Homes, while testing out their fabulous show home kitchen.
We were invited by CALA Homes to test out the fully equipped kitchen in their Macrae show home in Milltimber, Aberdeen.
We cooked and served our simple chicken and asparagus dish with some hasselback potatoes.
This allowed us to test out the induction hob, extractor fan and oven. This dish is simple to prepare and cook, but one the whole family will enjoy.
Open plan family kitchen:
Michelle and I loved the open plan kitchen, this is the kind of open space that works for us, as food writers, recipe developers and busy working Mums.
Our own kitchens were designed with this in mind and it works for family living. Allowing us to be busy in the kitchen whilst still very much involved in family life going on around us.
The kitchen is bright and airy with easy access through bi-fold doors into the garden. We can just imagine entertaining our family and friends, opening those doors to allow the party to spill out into the garden during those sunny afternoons and warm summer evenings.
In the centre of the kitchen is the spacious central island. We set ourselves up here for the day as there is generous food preparation space. The island also sports a sleek Siemens induction hob, upon which we cooked our creamy tarragon chicken dish.
Standing at the hob, there is easy access to the oven, kitchen sink, fridge and freezer. Everything is convenient and to hand.
We both liked the space along the side of the island for the 3 bar stools. Imagine yourself cooking while your friends sit close-by, chatting, relaxing and enjoying a glass of wine!
Sadly, no wine for either of us that day, after all we were working and had to drive home!
For anyone who hasn’t used an induction hob before, its really very simple. The heat is immediate and heats up as soon as you place a pan on the ring. However, as soon as you remove your pan, the ring cools.
This makes it a really safe option for anyone with young children. Michelle and I both cook on induction hobs at home, the flat surface makes it easy to clean up spillages.
This kitchen has both a large Siemens oven and a separate combination microwave oven. We are both lucky enough to have double ovens in our own kitchens. Two ovens allow for plenty additional cooking space, which is useful when cooking for larger gatherings.
We used the oven on the day to cook the hasselback potatoes we served with the chicken and asparagus.
Separate dining room:
We both though this was a great space for more intimate or celebratory family dinners when we like to have the family around the table.
Michelle and I would use this space when we wanted to relax at the end of the week. Kicking off our shoes, enjoying good food and separating ourselves from the kitchen and the busy working week.
Given what we do for a living, we both spend a lot of time in our kitchens and it’s nice to have separate space away from our work area.
Chicken and asparagus with peas in a creamy sauce
When invited to create a recipe and cook in the kitchen we wanted something that would work as a family dinner. This dish can be doubled up to cater for larger numbers, or reduced for a more intimate dinner for two.
Firstly, we pan-fried the chicken in butter and oil, before being set aside to rest. The tarragon, vermouth and cream sauce is flavoured with leek and garlic and adds luxury to the dish.
The asparagus and peas are cooked for 3-5 minutes, then placed on the plate. The chicken breast is set on top of the vegetables and the tarragon sauce poured over.
This chicken and asparagus dish is deliciously simple cooking and we paired it with some crispy hasselback potatoes, fresh from the oven.
Creamy tarragon chicken – recipe steps:
- Season the chicken with salt and freshly ground black pepper.
- Place a large saucepan over a medium heat, add the oil and butter and gently place the chicken into the hot pan.
- Cook the chicken for 3 minutes on the first side, then keep turning every 3 minutes to stop the chicken from burning. Once the chicken is golden and cooked through, remove from the pan and set aside to rest.
- In the same pan, add the leek and saute gently for 10 minutes. Then add the crushed garlic and cook for a further minute.
- Now add the vermouth and stirring reduce the wine by half.
- Turn the heat down, pour in the chicken stock and simmer gently for 5 minutes until the sauce thickens a little.
- Put the asparagus and peas into boiling water to cook for 3 minutes, drain and place onto the plate.
- Add the cream to the pan and stir through.
- Finally add in the chopped tarragon leaves and season the sauce with salt and freshly ground black pepper to taste.
- Return the chicken briefly to the pan to gently heat through, before placing on top of the asparagus and peas. Pour over the sauce and serve immediately.
Creamy tarragon chicken – recipe substitutions:
- Chicken supreme, we have used bone in chicken breasts as the bone adds extra flavour to the dish. However, you could also make this creamy tarragon chicken recipe with boneless chicken breasts, or even chicken thighs or legs. Just ensure that you adjust the cooking times accordingly.
- New season asparagus is at it’s best at this time of year, spring really does herald the start of asparagus season. These vibrant green spears have a real freshness of flavour, and chicken and asparagus is a wonderful flavour combination. You can substitute with tender-stem broccoli or trimmed green beans if you prefer.
- Garden peas add a real burst of sweetness to the finished dish. However, you could substitute with broad beans if you prefer.
Creamy tarragon sauce:
- Leek forms the base flavour for this dish, adding a lovely sweetness to the sauce. However, you can also use an onion, banana shallots or spring onions if you would prefer.
- Garlic is used as a second base flavour as it pairs really well with tarragon. Don’t be too heavy handed with the garlic, you do not want it overpowering the dish.
- Tarragon flavours the sauce beautifully and pairs really well with the chicken, asparagus and garden peas. You can substitute with basil or thyme instead.
- Vermouth adds lovely acidity to the sauce, you can also substitute with dry white wine.
- Double cream is used as the creamy element in this dish, giving the sauce a luxurious texture. You can substitute with single cream or creme fraiche.
Can I made this chicken and asparagus recipe ahead of time?
This chicken and asparagus recipe does not benefit from being cooked in advance, it really is a dish best served fresh.
The vegetables in particular will loose some of their vibrancy if reheated. There are elements that can be prepared in advance.
- Prepare the vegetables and set aside until you are ready to cook.
- Cook the chicken then set aside until you are ready to heat up in the sauce before serving.
- However, the sauce is best cooked fresh! Due to the combination of vermouth and cream, this sauce can split if left to cool and heated up again.
Tarragon Chicken – useful hints and tips:
- It is worth mentioning that when cooking chicken on the bone you will need to increase cooking times. Any meat on the bone will take longer to cook than boneless meat cuts.
- By removing the chicken from the pan and allowing it to rest, while you get on with making the sauce, you do not run the risk of overcooking the chicken. Simply add it back to the sauce to reheat a little before serving.
- Pour any resting chicken juices back into the pan when finishing the sauce as this will intensify the chicken flavour in the finished dish.
- Use a large non-stick frying pan to cook this creamy tarragon chicken recipe. It helps to avoid the chicken from sticking to the pan.
- This recipe can be adapted for smaller or larger numbers. Simply either reduce of increase the quantity of ingredients.
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Additional recipe suggestions:
If you like this recipe then try some of our other great chicken inspired recipes:
- Italian Chicken with Ham and Parmesan
- Pan Fried Chicken with Bacon and Beans
- Chorizo & Bean Stew with Pan Fried Chicken
- Chicken & Nut Pilaf
- Cajun Chicken Traybake
- Lemon & Paprika Chicken Kebabs
Looking for meal time inspiration, then have a look at our Ultimate Guide to Family Meals. This guide is full of hints, tips and recipes for feeding all the family.
Creamy Tarragon Chicken with Asparagus & Peas
- 2 tbsp sunflower oil
- 10 g butter
- 4 chicken breasts or supremes
- salt & ground black pepper
Creamy Tarragon Sauce
- 1 leek (finely chopped)
- 2 cloves garlic (crushed)
- 125 ml vermouth (or dry white wine)
- 200 ml chicken stock
- 200 ml double cream
- 2 tbsp fresh tarragon (chopped)
- salt & ground black pepper
Buttered Asparagus & Peas
- 200 g asparagus spears
- 200 g frozen garden peas
- 20 g butter
- ground black pepper
Cook the Chicken
- Place a large non-stick frying pan over a medium heat and add the 2tbsp of sunflower oil and the butter. Season the chicken breasts with salt and pepper on both sides and place in the pan, saute gently for approximately 20 minutes, turning occasionally to ensure an even golden colour and that the chicken is cooked. Once the chicken has cooked through (internal cooking temperature of 75C), remove it from the pan and set aside to rest.
Tarragon Cream Sauce
- In the same pan add a little more oil if necessary. Add the leek to the pan and saute gently for 10 minutes to soften. Add the crushed garlic cloves and cook for a further minute.
- Now add the vermouth to the pan, increase the heat in the pan to medium high and reduce the wine by half. Turn the heat back down to medium and add the chicken stock to the pan. Simmer gently for 5 minutes to thicken the sauce.
- Add the cream to the pan and stir through. Now add in the chopped tarragon leaves and season the sauce with salt and pepper to taste.
Finish the Dish
- Meanwhile bring a large saucepan of salted water to the boil, turn the heat down to medium and add the asparagus spears and the garden peas. Simmer gently for 3-5 minutes, before draining. Add the butter and a good crack of black pepper the the vegetables, give a good toss to coat the vegetables.
- Add the chicken, along with any resting juices, to the tarragon sauce. Give everything a good stir, and cook for another 3 minutes to allow the chicken to heat back up again.
- Serve the chicken with the sauce, a place the buttered asparagus and garden peas on the side. Serve immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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