Nigel Barden served up a tasty chicken with tarragon dish with just a few simple ingredients on Radio 2 Drivetime with Simon Mayo.
Nigel says about dried herbs: “In general, I find dried herbs vile, in particular the ‘soft’ herbs like parsley, dill, basil & mint. But I’ll make an exception for tarragon, which keeps something of its pungency when dried. If there is no fresh tarragon then a tablespoonful of papery flakes from a jar, added before the chicken goes in the oven, will suffice. Even the classic dried ‘herbes de Provence’ can taste dusty unless they are excellent quality. I do keep a jar of freeze-dried tarragon. The papery flakes keep something of their pungency, as long as they are cooked.”
The ingredients are: 1 tbsp olive oil, 4 chicken leg portions, 10 x 15cm sprigs of French tarragon (or, at a pinch 1tbsp freeze-dried tarragon), 250ml white wine and 3 tbsp crème fraîche.