Chicken with Garlic, Tarragon and Cream

This meal is from Nigel Slater’s Appetite, the book which gives you lots of ideas for recipes rather than spelling lots of them out in detail. The book contains a sections on chicken and meat, and that’s where the inspiration for this comes from.

The basic idea is fairly easy – it’s some skin-on bone-on chicken thighs slow cooked in butter. This has the benefit of giving them a really nice and crispy texture, but following the advice on the following pages the burnt on bits of flavour in the pan can be turned into a creamy tarragon sauce to accompany things.

Unfortunately for me, something went wrong – maybe I overcooked the sauce; maybe I used too much vermouth; maybe there were too many burnt on bits… but it ended up coming out quite bitter. To top things off, I’d decided to serve this with polenta but mistakenly grabbed a bag of fine, rather than course, polenta – resulting in something resembling cheesy (we always add parmesan to polenta) wallpaper paste. Not the most appetising thing!

To be fair, it didn’t taste awful… it just wasn’t quite what I’d been hoping for.