Orange tarragon chicken: Lovely family dinner flavours

Chicken is so popular for family dinner because it’s often easy to cook but you can also experiment with it quite a lot. Our orange tarragon chicken is one of those old-school recipes with a modern twist. The tarragon is a distinct flavour and the orange suits the recipe so well. You’ll have crispy chicken skin with the most tender meat you’ve ever had. It’s an easy recipe for those weeknight family dinners.

Orange tarragon chicken tips

The orange juice helps break down the meat of the chicken so it will be very tender as it cooks. Leave the foil off for about 20-minutes after an hour so that the skin can cook properly and crisp up a bit. Serve your chicken with roasted vegetables and a few crispy potatoes for the ultimate experience. Make your own sour cream with double cream and lemon juice. It’s tender, creamy and topped off with a bit of crunch to put a smile on your face.

Cooking dinner should be as fun as it is tasty. Try our orange tarragon chicken for a tender, flavour-packed family meal!

Orange tarragon chicken recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

45

minutes

Ingredients

• 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

Method

• 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.

Notes

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Do you want to make more dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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