Creamy Tarragon Chicken with Mushrooms Recipe

Creamy Tarragon Chicken with Mushrooms Recipe


  • 6 boneless chicken thighs, cut into small pieces
  • 1 tablespoon of butter
  • 6 finely diced shallots
  • 300g washed and finely sliced chestnut mushrooms
  • 1 teaspoon of turmeric
  • 3 grated garlic cloves
  • 1 tablespoon of Dijon mustard
  • 2 chicken stock cubes
  • 100ml dry white wine
  • 2 tablespoons of dried tarragon
  • 1 tablespoon of cornflour
  • 150ml double cream
  • Chopped chives or parsley to serve
  • Squeeze of lemon juice
  • Olive oil


  1. Brown the chicken in olive oil on high heat, then set aside in a bowl.
  2. In the same pan, add butter, shallots, mushrooms, and garlic. Cook until soft. Crumble in the stock cubes and add turmeric. Stir in Dijon mustard and deglaze with white wine. Cook for about 3 minutes until the alcohol evaporates. Return the chicken to the pan, add enough water to cover, and stir in the dried tarragon. Simmer for about 10 minutes until the chicken is fully cooked.
  3. Make a cornflour slurry by mixing 50ml cold water with cornflour, then add to the pan. The sauce will thicken slightly. Stir in the double cream and simmer for another 2-3 minutes. Add a squeeze of lemon juice.
  4. Garnish with chopped chives or parsley and serve with rice.
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