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Chicken with tarragon & pies


  • Cook the pasta in plenty of boiling water until al dente. Drain well, toss in a little oil and set aside.
  • Flour and season the chicken, and cook in hot oil for 10-12 mins, skin side down first and covered, until golden brown. Then add the vinegar and cook until reduced a little, before adding ½ cup stock with 1 tbsp tarragon leaves. Cover, turn the heat down and cook for another 7-8 mins, turning the chicken once and adding more stock as you do so. When ready, remove the chicken and set aside in a warm place.
  • Add the peas to the pan with the pasta and remaining stock. Mix well and gently cook until the peas are ready. Then add the butter, stir and taste for seasoning.
  • To serve, spoon the pasta mixture in individual flat soup bowls and top with the chicken and a tarragon sprig.


  • 400 gm any variety of pasta
  • olive oil
  • 1 chicken, jointed
  • plain flour
  • sea salt & freshly ground pepper
  • ¼ cup tarragon vinegar
  • 1-2 cups chicken stock
  • fresh tarragon 
  • ½ cup frozen peas
  • a few dollops of butter (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 lb450 gm