Sherry and Tarragon Chicken in a bowl with spoon

Sherry And Tarragon Chicken Recipe

A comforting dinner party recipe, perfect for winter weekends.

Perfect for cosy nights in! "This very subtle dish is perfect for midweek suppers when you want something warming but fairly quick to prep". Flora Shedden - 'Gatherings'.


A comforting dinner party recipe that you will be able to cook in 40 minutes.


large chicken breasts, halved on the diagonal
olive oil
banana shallots, cut into eighths
tablespoons sherry
tablespoons dry white wine
small bunch
of tarragon, leaves picked
chicken stock
giant couscous
small bunch of fresh flat leaf parsley, leaves picked for garnish
pine nuts, toasted for garnish


  1. Preheat the oven to 200ºC (400ºF), Gas Mark 6.

  2. Season the halved chicken breasts with a little pepper.
  3. Heat a good glug of olive oil in a large frying pan, then add the chicken pieces and cook over a medium heat for 2 minutes or so until the undersides are light golden in colour. Turn over the chicken pieces and cook for a further 2–3 minutes. Transfer the chicken to a deep ovenproof dish and set aside.
  4. Reduce the heat under the frying pan to medium-low, then add the shallots and cook for just a few minutes until lightly coloured. Spoon the shallots over the chicken in the ovenproof dish.
  5. Add the sherry, white wine and tarragon to the frying pan, then increase the heat to high and boil for 2–3 minutes to allow the liquids to reduce a little. Add the stock and continue to boil for a few minutes.
  6. Pour one-third of the sauce on top of the chicken in the ovenproof dish or enough so that both the meat and the shallots are submerged in the golden liquid. Transfer the dish to the oven and cook for 15–20 minutes or until the chicken is cooked through.
  7. Make the couscous. Add the grains to the frying pan with the remaining sauce and bring to the boil. Cook for about 15 minutes, stirring regularly and keeping an eye on the grains to avoid overcooking. You may need to add a little boiling water if the liquid dries up towards the end of the cooking time.
  8. Add the chicken, tarragon, shallots and any juices in the dish to the cooked couscous in the frying pan and stir to combine. Season to taste. Serve directly from the pan, scattered with the fresh parsley leaves and toasted pine nuts.


Chop chop!

Save time and buy pre-chopped shallots. Some supermarkets even sell pre-cooked pouches of couscous.

Veggie version

If you have any vegetarian friends coming over swap out the chicken and chicken stock for sliced mushrooms and vegetable stock.


Wing it

Although Flora uses chicken breast in this recipe, you could use thigh or leg if you prefer darker meat.

Ice ice baby

Here at cuirl we freeze left over white wine in ice cube trays so we can add to dishes like this when needed.


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