Delia Smith Chicken with Tarragon Recipe

Delia Smith’s chicken with tarragon is her version of the French classic poulet au vinaigre from the Summer Collection, where bone-in chicken pieces simmer uncovered in sherry vinegar and Amontillado sherry for 45 minutes until the liquid cooks down into a glossy, concentrated sauce that clings to every piece.

I had never cooked with sherry vinegar before I tried this Delia Smith tarragon chicken recipe, and the sharpness of it scared me a bit at the start because the kitchen smelled like a chip shop for the first five minutes. It mellows completely as it reduces, and what you end up with is nothing like what you expected from those first fumes.

More Chicken Recipes:

• Chicken Chasseur
• Coq au Vin
• Chicken Basque

Why No Lid Makes All the Difference

Most braised chicken recipes tell you to put a lid on and trap the steam, but Delia does the opposite here. The sherry and vinegar need to evaporate and concentrate, and leaving the lid off for the full 45 minutes is what turns half a bottle of sherry into a few tablespoons of intense, sticky sauce.

I tried it once with the lid on because I was worried about the chicken drying out, and the sauce stayed thin and watery. The bone-in pieces stay juicy regardless because they are sitting in liquid the whole time, so trust Delia on this one and leave the lid in the cupboard.

Chicken with Sherry Vinegar and Tarragon Ingredients

Delia’s recipe from the Summer Collection calls for a whole chicken jointed into 8, but she also says you can use 4 bone-in breast portions if you prefer white meat. I use thighs because they handle the long simmer better and stay juicier than breast.

• 1 x 1.75 kg (3½ lb) chicken, jointed into 8 pieces, or 4 bone-in chicken breast portions
• 2 tablespoons olive oil
• 12 shallots, peeled and left whole
• 4 cloves garlic, peeled and left whole
• 2 tablespoons fresh tarragon leaves
• 150 ml (5 fl oz) sherry vinegar
• 425 ml (15 fl oz) medium-dry Amontillado sherry
• 1 heaped tablespoon crème fraîche
• Salt and freshly milled black pepper
• 8 small sprigs of fresh tarragon, to garnish

How To Make Delia Smith Tarragon Chicken

1. Brown the chicken: Get the oil hot in a large frying pan, then season the chicken joints with salt and pepper and fry them in two batches until each piece is a lovely golden brown all over, setting the first batch aside on a plate while you do the second.
2. Cook the shallots and garlic: Once all the chicken is out, add the whole shallots to the pan and let them colour for a few minutes, then toss in the garlic cloves and give those a minute or two as well until they pick up a bit of gold.
3. Build the sauce: Turn the heat down, nestle the chicken pieces back into the pan, and scatter the tarragon leaves all over. Pour in the sherry vinegar and the Amontillado sherry, let it come to a simmer, then turn the heat right down so the whole thing barely bubbles.
4. Simmer uncovered: Let it cook gently for 45 minutes without a lid so the liquid reduces around the chicken. Halfway through, turn each piece over so both sides get their time sitting in the sauce.
5. Finish the sauce: Lift the chicken, shallots, and garlic onto a warm serving dish. The sauce should be glossy and concentrated by now, so whisk in the crème fraîche, taste it, and adjust the seasoning.
6. Serve: Pour the sauce over the chicken and scatter with the fresh tarragon sprigs.

Where To Find Sherry Vinegar

Most large supermarkets stock sherry vinegar in the oils and vinegars aisle, usually near the balsamic. If you cannot find it, red wine vinegar with a splash of dry sherry mixed in gets you close, though it will not have quite the same rounded sweetness that proper sherry vinegar brings.

Do not use malt vinegar or white wine vinegar as substitutes because they are too sharp and one-dimensional. The whole point of Delia’s chicken tarragon sherry recipe is the balance between the vinegar’s acidity and the sherry’s warmth, and cheaper vinegars throw that off completely.

What To Serve It With

Delia suggests tiny new potatoes tossed in herbs and fresh shelled peas, which is exactly what I do in summer. The sauce is rich enough that you want something simple and clean alongside it, and buttered new potatoes soak up just the right amount without competing.

In winter I swap the new potatoes for dauphinoise and serve it with green beans instead of peas. A chunk of crusty bread for mopping up the last of the sauce is not optional in this house.

Keeping It for Another Day

The sauce thickens further overnight in the fridge, and the tarragon flavour gets stronger rather than fading, which makes this a good one to cook the day before if you are having people over. Reheat gently on the hob with the lid on this time, just until it is bubbling through.

I would not freeze this one because the crème fraîche splits when thawed and the sauce goes grainy. It keeps in the fridge for 2 days and honestly tastes better on the second day than the first.

Frequently Asked Questions

You Might Also Like:

• Chicken Marengo
• Roast Chicken
• Chicken Paprika

Nutrition Facts

• Calories: 480 kcal
• Fat: 22g
• Carbohydrates: 8g
• Fibre: 1g
• Protein: 42g

Nutrition estimated per serving based on 4 servings.