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Chicken with Sherry Vinegar and Tarragon Sauce

This recipe for Chicken with Sherry Vinegar and Tarragon Sauce developed by This Morning nutritionist Jane Clarke has been reproduced courtesy of Great British Chicken

At 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.

Sally Gunnell and familySporting legend Sally Gunnell, who still holds the 400m hurdles world record, is a big fan of British chicken.

“As 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, it’s also higher in protein – which gives you energy.

“I’m not competing anymore – apart for fun – but I’ve maintained these healthy eating habits throughout my life and try to feed my husband and three young sons a balanced, nourishing diet.”

As 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.

“We 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."

See the web site for further information - Great British Chicken

Love 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 British.

This meal is great for dinner parties or cosy nights in. Naturally low in fat and salt, yet utterly delicious with fragrant fresh tarragon.

Ingredients for Chicken with Sherry Vinegar and Tarragon Sauce

1 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

How to make Chicken with Sherry Vinegar and Tarragon Sauce

  • Chicken with Sherry Vinegar and Tarragon SauceHeat 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.
  • Put 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.
  • Turn 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.
  • Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
  • Meanwhile, 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 the chicken.
  • Sprinkle any spare tarragon leaves on top as a garnish before serving with jacket potatoes, rice, couscous or pasta.

Serves 4

Great British Chicken

Published with permission of Great British Chicken

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