Our kitchen garden cook Melanie Johnson shares a beautiful creamy tarragon chicken recipe.
With notes of aniseed, tarragon’s versatility is usually unsung, but it works well with chicken, fish and red meat.
Making tarragon butter is an easy way to get the taste in a pre-prepared and easy to use form. Simply mix 100g of softened butter with a handful of chopped tarragon leaves until evenly distributed. Then, put a pile on a piece of cling film and wrap it up to form…
