Orange Tarragon Chicken


  • 1½ oz butter
  • 2 tablespoons oil
  • 2 large chicken breasts cut into strips – also works well with turkey (about 12ozs)
  • 1 very large onion or two smaller ones
  • 8 fluid oz unsweetened orange juice (including the juice from the orange)
  • Heaped teaspoon of mince garlic
  • black pepper
  • zest of an orange
  • 6 fluid oz water
  • 1 good chicken stock cube
  • 4 sprigs fresh tarragon or 1 tablespoon dried tarragon


  1. Melt butter and oil in a pan. Brown chicken strips. Drain, remove
    from pan and put in the bottom of a 2pt casserole dish dish.
  2. Chop onion put in the pan and cook in the remains of the butter
    and oil for 2 – 3 minutes.
  3. Stir in orange juice, zest, water, stock cube, tarragon and fresh black
  4. Bring to boil and then add to chicken.
  5. Cover and cook in moderate oven for 1-1¼ hours Gas 4 – 170c

To Thicken Sauce

  • 1 tbl. plain flour
  • ½ oz sunflower margarine or butter.
  1. Combine together in a small bowl
  2. When casserole come out of the oven (very hot) drop little walnut
    size pieces into the sauce and quickly stir in.
  3. Cool slightly, then stir in a couple of tablespoons of double cream, and decorate with fresh
    tarragon or parsley.
  4. Serve immediately

Leave a Reply

Your email address will not be published. Required fields are marked *

The Dales