Mary Berry’s Lemon and Tarragon Chicken is a beautifully aromatic and light dish that blends the freshness of citrus with the earthy, slightly aniseed flavor of tarragon. As one of Britain’s most beloved home cooks and television personalities, Mary Berry has created a variety of recipes that are both accessible and impressive. This dish, in particular, embodies her signature style-simple yet elegant, with flavors that sing without overwhelming the palate.
At its core, this recipe features tender chicken, either boneless or on the bone, marinated in a zesty lemony marinade with fragrant tarragon. The citrusy brightness from the lemon cuts through the richness of the chicken, while the tarragon offers a unique, herbal contrast. It’s a perfect dish for any occasion, whether you’re preparing a midweek meal for the family or a special dinner for guests. The combination of these ingredients results in a juicy, succulent chicken with a tangy, herbal undertone that’s both comforting and refreshing.
What makes Mary Berry’s version of this dish stand out is her careful attention to balance in flavor and texture. The chicken is cooked to perfection-golden on the outside with a moist, tender interior. Her use of fresh herbs elevates the dish, turning it from simple to sophisticated. The lemon and tarragon together create a flavor profile that’s not only vibrant but also incredibly fragrant, making it one of those dishes that fills the entire kitchen with mouthwatering aromas.
Mary Berry’s Lemon And Tarragon Chicken Recipe
Ingredients Needed
To recreate Mary Berry’s Lemon and Tarragon Chicken, the ingredients list is straightforward yet brimming with flavor. Here’s what you will need:
- Chicken (4 chicken breasts or thighs, skinless and boneless): The protein base of the dish, where you get that tender, juicy bite.
- Fresh Tarragon (2-3 tbsp, chopped): This herb is a star player. It has a subtle licorice-like flavor and complements the lemon beautifully. Fresh tarragon is essential for its flavor, though dried can be substituted in a pinch (but fresh is always preferred).
- Lemon (1 large, juiced and zested): Lemon adds both acidity and freshness, balancing the richness of the chicken and enhancing the flavors of the tarragon.
- Garlic (2 cloves, minced): For a bit of aromatic depth, garlic blends seamlessly with the lemon and tarragon to form a fragrant marinade.
- Olive Oil (2-3 tbsp): A healthy fat to help tenderize the chicken and add richness to the marinade.
- White Wine Vinegar or Lemon Juice (1 tbsp): A little vinegar or extra lemon juice adds a touch of acidity that makes the flavors pop.
- Salt and Pepper (to taste): Seasoning is key for bringing out the natural flavors of the chicken and the herbs.
- Butter (for pan-frying, optional): While the chicken can be cooked in olive oil, butter adds an additional richness and flavor that makes it extra indulgent.
These ingredients come together effortlessly to create a dish that is full of fresh, vibrant flavors.
Equipment Needed
When preparing this dish, the equipment required is minimal, but each tool plays an important role in achieving the best results. Here’s what you’ll need:
- Mixing Bowl: To combine the marinade ingredients (lemon juice, tarragon, olive oil, garlic, vinegar, salt, and pepper) and let the chicken marinate.
- Whisk or Spoon: For mixing the marinade ingredients evenly.
- Frying Pan or Skillet: A wide, non-stick frying pan or skillet is ideal for cooking the chicken, ensuring it browns evenly without sticking. A heavy-based pan is best as it maintains even heat.
- Tongs or Spatula: These tools will help flip the chicken without disturbing its crispy surface or losing any of the juices.
- Knife and Chopping Board: For chopping the fresh tarragon, garlic, and any garnishes.
- Measuring Spoons: For measuring the oil, vinegar, and seasonings.
- Juicer or Zester: To extract the juice from the lemon and zest its skin, maximizing the lemon’s flavor.
Instructions To Make Mary Berry’s Lemon And Tarragon Chicken
Step 1: Prepare the Marinade
Start by placing your chicken breasts (or thighs) into a large mixing bowl. Zest and juice the lemon, adding both to the bowl. Add the finely minced garlic, chopped fresh tarragon, olive oil, white wine vinegar (or extra lemon juice), salt, and pepper. Whisk everything together until well combined, making sure the chicken is coated evenly in the marinade.
Step 2: Marinate the Chicken
Cover the bowl and allow the chicken to marinate for at least 30 minutes, but if you have time, marinate it for up to 2 hours or even overnight in the fridge. The longer the chicken sits in the marinade, the more the flavors will penetrate the meat.
Step 3: Cook the Chicken
After marinating, heat a frying pan or skillet over medium heat. Add a bit of olive oil and a knob of butter to the pan. Once the butter has melted and the oil is hot, place the chicken in the pan. Cook the chicken for about 5-7 minutes on each side, or until golden and crispy on the outside and cooked through (the internal temperature should reach 165°F or 75°C).
Step 4: Finish and Serve
Once the chicken is cooked, remove it from the pan and let it rest for a few minutes. This resting period allows the juices to redistribute within the chicken, keeping it moist. Serve the chicken on a plate, garnished with additional fresh tarragon or a squeeze of lemon if desired.
Tips And Tricks
- Use Fresh Tarragon: If possible, always use fresh tarragon. It has a much more vibrant flavor compared to dried tarragon and can truly make the dish shine.
- Don’t Overcrowd the Pan: If you’re making more chicken, it’s better to cook it in batches. Overcrowding the pan can cause the chicken to steam instead of brown, leading to a less desirable texture.
- Temperature Control: When pan-frying the chicken, avoid cooking it on high heat, as this can cause the outside to burn before the inside is fully cooked. Medium heat is ideal for even cooking.
- Rest the Chicken: After cooking, let the chicken rest for a few minutes before cutting into it. This allows the juices to settle and ensures a moist, tender bite.
- Experiment with the Marinade: While lemon and tarragon are the stars of this recipe, feel free to experiment by adding a little honey for sweetness or Dijon mustard for a bit of tang.
Mary Berry’s Lemon and Tarragon Chicken is the perfect marriage of bright, citrusy freshness and herbaceous warmth. This dish is not only simple to make but also impressively flavorful. The combination of lemon, tarragon, and garlic gives the chicken a depth of flavor that is both comforting and sophisticated, making it suitable for everything from casual weeknight dinners to more formal gatherings. Whether you’re a novice cook or a seasoned pro, this recipe is accessible and guaranteed to deliver a memorable meal. The versatility of this dish allows it to pair beautifully with a range of sides, from roasted vegetables to a fresh green salad or even buttery mashed potatoes. It’s a delightful, aromatic dish that perfectly captures the essence of home-cooked goodness, and it’s sure to become a new favorite in your cooking repertoire.
Easy Recipe Variations For Mary Berry’s Lemon And Tarragon Chicken
Mary Berry’s Lemon and Tarragon Chicken is a wonderfully balanced dish, offering the zesty brightness of lemon with the earthy, aromatic notes of tarragon. While her original recipe is a crowd-pleaser in its simplicity and deliciousness, it’s always fun to experiment with variations that can cater to different tastes or occasions. Here are a few easy adaptations you can try:
1. Add Cream For A Richer Sauce
For a more indulgent take, you can transform the dish into a creamy delight by adding a splash of double cream or crème fraîche to the sauce towards the end of cooking. The richness of the cream complements the tangy lemon perfectly, creating a silky, velvety sauce that will coat the chicken beautifully. To elevate the dish further, a handful of grated Parmesan can be stirred into the sauce just before serving, adding a nutty depth.
2. Substitute Tarragon With Other Herbs
If tarragon is hard to find or you want a different flavor profile, you can experiment with herbs that bring their own unique characteristics. Fresh rosemary or thyme can bring a woodsy, slightly earthy flavor that contrasts beautifully with the lemon. Basil can give the dish a more Mediterranean vibe, while oregano adds a subtle spiciness.
3. Use Boneless, Skinless Chicken Thighs
While chicken breasts are the usual choice in Mary Berry’s recipe, switching to boneless, skinless chicken thighs adds a bit more flavor and juiciness. Chicken thighs are naturally more tender and tend to absorb marinades and sauces better. You’ll still get that golden, crispy skin if you start by searing the thighs in a hot pan before transferring them to the oven, and the end result will be rich and succulent.
4. Lemon Zest And Juice Twist
For an even bolder lemon flavor, experiment with adding more zest into the dish or using a variety of citrus fruits. Combining lemon with orange or even a hint of lime zest can introduce a fresh, citrusy complexity. You can also incorporate lemon juice towards the end of cooking to brighten the flavors and enhance the dish’s freshness.
5. Make It A One-Pan Meal
If you’re looking for convenience without compromising flavor, consider adding roasted vegetables to the pan with the chicken. Potatoes, carrots, and shallots work particularly well, absorbing all the flavors from the lemony tarragon sauce. The vegetables will cook alongside the chicken, soaking up the juices and becoming deliciously caramelized. This one-pan version is ideal for busy weeknights or a casual family meal.
6. Add A Hint Of Spice
To give this classic a bit of a twist, consider adding a dash of red pepper flakes or a sprinkle of smoked paprika to the sauce. The heat from the pepper flakes adds a surprising kick, while smoked paprika will provide a deeper, slightly smoky flavor that contrasts nicely with the fresh lemon. This is an excellent option for those who like a bit of heat in their dishes.
Storing Leftovers
Mary Berry’s Lemon and Tarragon Chicken is as satisfying the next day as it is fresh, making it perfect for leftovers. Proper storage ensures that the chicken retains its flavor and texture, and these tips will help you make the most out of any leftovers:
1. Cool Before Storing
Allow the chicken to cool to room temperature before storing it in the fridge. This prevents condensation from forming inside the storage container, which could make the chicken soggy or cause it to lose flavor. However, it’s important to not leave the chicken out for more than two hours, as it could lead to bacterial growth.
2. Storage Container
Store the chicken in an airtight container to maintain its moisture. If possible, try to store the sauce separately to prevent the chicken from becoming too soggy. If you have a lot of leftover sauce, you can freeze it for later use, which will allow you to enjoy the dish at another time without losing the delicious sauce.
3. Refrigeration And Shelf Life
Leftover Lemon and Tarragon Chicken can be stored in the fridge for up to 3 days. The chicken may dry out slightly upon reheating, so adding a splash of water or stock to the sauce when reheating will help to keep it moist. Be sure to reheat it thoroughly to an internal temperature of 165°F (75°C).
4. Freezing Leftovers
If you have a larger batch or want to save some for a future meal, you can freeze the chicken and sauce. To freeze, place the chicken in an airtight container or freezer bag, ensuring that the sauce is well-distributed and the chicken is fully covered. This dish can be frozen for up to 3 months. When you’re ready to eat, simply thaw it overnight in the fridge and reheat gently on the stove.
What To Eat With Mary Berry’s Lemon And Tarragon Chicken?
Mary Berry’s Lemon and Tarragon Chicken is versatile and pairs wonderfully with a variety of sides that complement its fresh and zesty flavor profile. Here are some ideas:
1. Creamy Mashed Potatoes
The rich, buttery texture of mashed potatoes provides a perfect base to soak up the lemony sauce. You can add some roasted garlic or chives to the mash to enhance the flavor further. The creaminess of the potatoes balances the acidity of the lemon, making each bite smooth and indulgent.
2. Rice Pilaf
A fragrant rice pilaf, flavored with onions, garlic, and perhaps a few toasted pine nuts, adds a lovely texture to the meal. The nuttiness of the rice pairs well with the herbaceous chicken, while the slight sweetness of the pilaf complements the tangy sauce.
3. Steamed Asparagus Or Green Beans
A light, healthy vegetable side like steamed asparagus or green beans works beautifully with this chicken. The crisp-tender texture and subtle earthiness of the asparagus or green beans add freshness and balance, and they’ll pick up the lemon and tarragon flavors wonderfully. A squeeze of lemon over the top ties the meal together.
4. Roasted Vegetables
Roasted vegetables, such as carrots, parsnips, and Brussels sprouts, add a caramelized sweetness that contrasts nicely with the tang of the chicken. The roasting process brings out their natural sugars, providing a delicious foil to the fresh, herbal chicken.
5. Light Salad
A simple salad of mixed greens, such as arugula, spinach, or watercress, dressed with a lemon vinaigrette, can bring a refreshing note to the meal. The bitterness of the greens paired with a zesty dressing adds a clean, bright contrast to the richness of the chicken and sauce.
6. Crusty Bread
If you’re craving something to mop up that delicious sauce, a loaf of freshly baked, crusty bread is an excellent choice. The bread’s hearty texture soaks up the lemony tarragon sauce beautifully, ensuring that none of that flavorful goodness goes to waste.
Conclusion
Mary Berry’s Lemon and Tarragon Chicken is a delightful dish that can be easily adapted and enjoyed in many different ways. Whether you prefer a richer, creamy version or a lighter, vegetable-filled one-pan meal, the versatility of this recipe shines through. Experiment with variations such as changing the herbs, adding cream, or even incorporating spice, and you’ll find a new favorite version each time you make it.
Leftovers are just as delicious, and with the right storage techniques, you can enjoy this meal for several days. Pair it with complementary sides like mashed potatoes, rice pilaf, or a fresh salad to create a well-rounded meal that will please everyone at the table.
FAQs
What Ingredients Are Needed For Mary Berry’s Lemon And Tarragon Chicken Recipe?
Mary Berry’s lemon and tarragon chicken recipe requires the following ingredients: chicken breasts or thighs, fresh tarragon, lemon (zest and juice), garlic, olive oil, butter, salt, pepper, and chicken stock. You will also need a small amount of white wine to add flavor to the sauce.
How Do You Prepare The Chicken For Mary Berry’s Lemon And Tarragon Chicken Dish?
To prepare the chicken for this recipe, you should first season the chicken breasts or thighs with salt and pepper. Next, heat olive oil and butter in a large pan. Once the oil is hot, add the chicken and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside while you prepare the sauce.
Can I Make Substitutions For Any Ingredients In Mary Berry’s Lemon And Tarragon Chicken Recipe?
Yes, you can make a few substitutions. If you don’t have fresh tarragon, you can use dried tarragon or substitute it with herbs like thyme or basil, although the flavor will be slightly different. You can also replace the chicken stock with vegetable stock for a lighter version. For the white wine, you can use a splash of white grape juice or chicken stock as an alternative if you prefer to avoid alcohol.
