Chicken with Sherry Vinegar and Tarragon
recipe for Chicken with Sherry Vinegar and Tarragon
Sauce developed by This Morning nutritionist Jane Clarke
has been reproduced courtesy of Great
the heart of the Great
British Chicken message is a passion for the
importance of buying British chicken as it assures the
consumer of a certain standard whilst supporting UK
produce. Its remit is to educate British consumers about
the benefits of buying British chicken and how to identify
it as such by looking for the Red Tractor and Union
Jack on packs oc chicken or by asking their butcher.
Great British Chicken wants people to be able to make
an informed choice about the chicken they buy.
Chicken is the UK's favourite meat - it accounts for
43% of all the meat we eat in this country. This should
come as no surprise: not only is chicken tasty, versatile
and easy to prepare but it is also higher in protein
and lower in fat than red meat, making it a nutritious,
healthy choice that will tempt the whole family's tastebuds.
legend Sally Gunnell, who still holds the 400m hurdles
world record, is a big fan of British chicken.
an athlete, it was essential to eat lots of fresh, good
quality, nutritious foods and chicken was one of my
staple ingredients. Not only is it lower in fat than
red meat, its also higher in protein which
gives you energy.
not competing anymore apart for fun but
Ive maintained these healthy eating habits throughout
my life and try to feed my husband and three young sons
a balanced, nourishing diet.
a parent, and the daughter of a poultry farmer, Sally
is passionate about knowing where her meat comes from,
and supports local producers wherever possible.
eat chicken at least three times a week, and only British
will do. I ask my butcher, or if I'm in the supermarket
I always look for the Red Tractor and Union Jack. That
way I know the chicken was produced to high standards
and can be traced back to the British farm it cam from."
the web site for further information - Great
chicken . . . buy British
Choose chicken with the Red Tractor and Union Jack on
pack and you'll know it was produced to high standards
and can be traced back to the independently-checked
British farm it came from. Or ask your butcher if it's
meal is great for dinner parties or cosy nights in.
Naturally low in fat and salt, yet utterly delicious
with fragrant fresh tarragon.
with Sherry Vinegar and Tarragon Sauce
x 1.75kg British chicken (jointed into 8 pieces) or
4 bone-in chicken breast portions)
150ml sherry vinegar
2 tbsp fresh tarragon leaves
1 tbsp olive oil
12 shallots, peeled and left whole
6 cloves garlic, peeled and left whole
425 ml dry sherry
1 heaped tbsp low fat natural yoghurt
Pinch of salt and plenty of freshly ground black pepper
Chicken with Sherry Vinegar and Tarragon Sauce
the oil in a large non-stick frying pan and season
the chicken joints with a little salt and plenty of
pepper. Fry the chicken, on a medium heat, in two
batches, as this will mean you can get them to brown
nicely, then place on a plate. The chicken should
be golden brown coloured, but not cooked through.
the shallots into the frying pan and cook for a couple
of minutes. When they are soft and lightly golden
brown add the garlic and cook for approximately 3
- 4 minutes until it has softened slightly.
the heat down, return the chicken pieces to the pan,
sprinkle over the tarragon leaves and pour in the
vinegar and sherry. Stir lightly so that all the flavours
blend, and then turn the heat right down and simmer
very gently for about 25 minutes.
over the chicken pieces, so that they cook evenly,
and allow to simmer for another 20 minutes.
place a serving dish big enough for all the chicken
and sauce in a low oven (140°C / 275°C / Gas Mark
1) to warm through. Take the cooked chicken, garlic
and onions out of the frying pan, leaving the sauce
behind and place on the warmed plate. Finish off the
dish by stirring the yoghurt into the remaining sauce
in the pan. Check the seasoning before pouring over
any spare tarragon leaves on top as a garnish before
serving with jacket potatoes, rice, couscous or pasta.
with permission of Great