Tarragon & Leek Chicken

Tarragon & Leek Chicken

Tarragon & Leek Chicken

Prep Time
10 Minutes
Cook Time
20 Minutes
Jazz up your usual chicken recipe with our creamy tarragon and leek main. Begin by grilling the chicken with a sprinkling of our chicken seasoning mix, a savory blend of smoky paprika, peppery parsley and onion. To make the sauce, simply add tangy tarragon and hot vegetable stock after cooking the leeks – the subtle garlicky flavour from the leeks pairs beautifully with the lemony notes of the tarragon. The addition of single cream turns creates a velvety sauce that’s just perfect when spooned over the chicken and a dollop of freshly made mashed potatoes.
  • 25 gram (1 ounce) butter

  • 275 gram (10 ounce) leeks, cut into 2.5cm (1 inch pieces)

  • 2 tablespoons Paprika & Onion Chicken Seasoning

  • 4 skinless, boneless chicken breasts

  • 2 teaspoon Tarragon

  • 300 millilitre hot chicken stock

  • 1 tablespoons cornflour

  • 150 millilitre (¼ pint) single cream

  • Schwartz Sea Salt and Black Pepper to season


  • 1 Melt the butter in a large frying pan and fry the leeks for 5-6 minutes, turning occasionally.
  • 2 Meanwhile, grill the chicken for 10 minutes under a high heat, turning often. Add the Tarragon and stock to the leeks. Bring to the boil and simmer for 5 minutes. Sprinkle the Paprika & Onion Chicken Seasoning over the chicken and cook for a further 10 minutes.
  • 3 Meanwhile, mix the cornflour with 2 tbs water and add to the pan with the cream. Bring back to the boil, stirring. Season to taste. Serve with mashed potatoes.