Cold Tarragon Chicken Recipe


Preparation Time6 Hr 40 MinCooking Time30 Min
Ready In7 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Chicken breasts6 Large, skin on
 Onion1 , halved
 Celery stick1 , halved
 Carrot1 , peeled and halved
 Bay leaf1
 Tarragon sprigs3 (1 Extra Sprig For Serving)
 Black peppercorns10
 Lemon1⁄2 , sliced
For tarragon mayonnaise
 Egg yolks2
 Sunflower oil200 Milliliter
 Extra virgin olive oil100 Milliliter
 Lemon1⁄2 , juiced
 Chopped tarragon3 Tablespoon

Nutrition Facts

Serving size

Calories 997 Calories from Fat 723

% Daily Value*

Total Fat 81 g123.9%

Saturated Fat 10 g49.8%

Trans Fat 0.1 g

Cholesterol 218.7 mg

Sodium 172.8 mg7.2%

Total Carbohydrates 13 g4.4%

Dietary Fiber 2.8 g11.2%

Sugars 2.4 g

Protein 55 g109.8%

Vitamin A 65.4% Vitamin C 39.4%

Calcium 19.8% Iron 33.3%

*Based on a 2000 Calorie diet


Several hours in advance - or the day before - put the chicken in a casserole; cover with water; bring to the boil; reduce the heat and remove any surface scum.
Add the onion, celery, carrot, bay leaf, tarragon sprigs and peppercorns.
Return to the boil; reduce the heat; cover; simmer for 10 minutes.
Turn off the heat.
When cold, take the chicken out - keep the liquid in the fridge.
Remove the skin, wrap the breasts in foil and refrigerate.
Whisk the yolks with a little salt in a bowl and add some oil drop by drop, until the mixture starts to emulsify.
Then add each oil gently, in a stream, beating constantly.
When it starts to become very thick, add a little lemon juice and continue until all the oil has gone in.
Thin the mayonnaise with 4 tbsp cooking liquid (freeze the rest for stock).
Stir in the tarragon; season.
Slice the chicken and put on a plate; pour on the sauce.
Chill for at least 3 hours.
Decorate with lemon slices and the extra tarragon.