French tarragon is the most widely available variety of tarragon. It is a warm aromatic herb with a flavour often described as a blend of aniseed, balsam and pepper. Add to chicken or asparagus recipes for a hint of freshness.
2 chicken breasts
olive oil, to pan-fry
knob of butter, finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
fresh tarragon, chopped
3 tbsp crème fraîche
salt and pepper, to season
tarragon sprigs (extra), to serve
new potatoes, sautéed, to serve
Pan-fry chicken in a splash of oil and butter until golden. Cover pan, lower heat and cook for 8–10 minutes. Push chicken to the side and add shallot and garlic. Cook for 1–2 minutes until soft. Add a handful of tarragon and crème fraîche and cook for 1 minute. Season with salt and pepper. Garnish with tarragon sprigs (extra) and serve with sautéed new potatoes.