Orange tarragon chicken recipe

Orange tarragon chicken recipe

Chicken is a versatile protein that can be prepared in a wide variety of ways, making it a go-to for family dinners. One such meal that has been given a contemporary touch is this orange tarragon chicken. Both the tarragon and orange provide distinctive flavours to the dish. The chicken skin will be crispy, and the flesh will be as soft as you’ve ever had it. This is a great recipe to have on hand for quick evening meals.

Orange tarragon chicken suggestions

The chicken becomes very soft while it cooks thanks to the orange juice, which aids in breaking down the meat. Take the foil off after an hour so the skin may become crispy and fully cooked. Enjoy your chicken to the fullest by pairing it with roasted veggies and a few crispy potatoes. Use double cream and lemon juice to create your own sour cream. It’ll put a grin on your face since it’s soft, creamy, and capped with a satisfying crunch.

It’s important that making dinner be as enjoyable as it is appetising. The chicken in this orange tarragon recipe is tender and full of flavour, making it perfect for a family dinner.

Orange tarragon chicken recipe

Orange tarragon chicken recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 1 hour 30 minutes

Total time: 1 hour 45 minutes


  • 50 g butter

  • 2 tbsp oil

  • 4 chicken quarters

  • 1 large onion

  • 170 ml orange juice concentrate

  • 150 ml water

  • 1 chicken stock cube

  • 4 sprigs fresh tarragon, chopped or 1 tablespoon dried tarragon

  • 60 g cornflour

  • 5 carton carton sour cream


  • Melt butter and oil in a ovenproof casserole dish and brown chicken quarters thoroughly on all sides. Remove from dish and, if desired, skin chicken; keep to one side.
  • Chop onion finely and cook gently for 2-3 minutes in butter and oil. Stir in concentrated orange juice, water, stock cube and tarragon. Bring to boil and add chicken. Cover with lld or foil and bake in a 180°C oven for 1 hour until chicken is tender. Baste occasionally with orange sauce.
  • Remove chicken and place down the centre of an oval serving dish. Skim off any excess fat from the sauce. Blend the cornflour with 2 tablespoons water and add to the sauce. Return to the boil and cook for 2-3 minutes stirring con­tinuously. Cool slightly and stir in the sour cream. Pour over chicken and decorate with fresh tarragon or parsley.
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