Tarragon Mustard Chicken

Where This Goes Wrong

Use fresh tarragon if you can; dried tarragon is stronger and needs a smaller pinch.

If the sauce splits, whisk in a spoonful of cold water off the heat.

Let the yogurt come to room temperature first; cold yogurt is more likely to curdle.

Cooking Tarragon Mustard Chicken

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1. Season the chicken with the pepper. Heat the oil and butter in a large frying pan over medium-high heat and brown the chicken for 5 minutes a side. Lift it onto a plate.

   Mark done Start 5 min timer

2. Add the shallot to the pan and cook for 2 minutes. Stir in the mustard and stock, scraping up the browned bits, and simmer for 3 minutes.

   Mark done Start 2 min timer

3. Return the chicken, cover and cook over low heat for 6 minutes, until the centres reach 74°C.

   Mark done Start 6 min timer

4. Take the pan off the heat. Stir in the yogurt a spoonful at a time, then the tarragon and lemon juice. Rest for 2 minutes and serve with the sauce.

   Mark done Start 2 min timer

After You've Cooked It

Keeps in the fridge for up to 3 days. Reheat gently over low heat; do not let the sauce boil.

Swaps and Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Serving Tarragon Mustard Chicken

• Steamed green beans
• Steamed white rice
• A cucumber salad

Questions and Answers

Tarragon Mustard Chicken Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.