Back to Recipe Menu

Chicken with garlic, tarragon & preserved lemon


  • Heat a thin layer of oil in a large heavy-bottomed pan. 
  • Flour the chicken and panfry, skin side down first. Then generously season, cover, turn the heat down a bit and cook on both sides until well coloured. Remove and set aside.
  • Add more oil to the pan, if needed, and gently saute the onions and garlic until golden, scraping the bottom of the pan and stirring now and again. Then add the preserved lemon, tarragon vinegar and honey with 1 cup stock, 1 tbsp chopped tarragon and ground pepper. Mix well and bring to the boil. Turn the heat down, place the chicken on top of the onions, cover and gently cook for 25-35 mins, turning once or twice (if you like) and adding more stock if needed. 
  • When ready, remove the chicken, taste the sauce for seasoning and add 1 tbsp torn tarragon leaves. Mix well and boil to reduce a little.
  • To serve, spoon the sauce on individual plates and top with the chicken and a garnish of tarragon.


  • olive oil
  • 1 chicken, portioned
  • 1-2 cups plain flour
  • sea salt & freshly ground pepper
  • 2 large onions, finely sliced
  • 4 garlic cloves, crushed
  • 2 pieces preserved lemon, skin only sliced
  • a good splash of tarragon vinegar
  • a splash of honey
  • 1-2 cups chicken stock
  • fresh tarragon leaves

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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm