Karen Martini's one-pot chicken dinner

By Karen Martini
Updated May 19 2014 - 10:08am, first published April 16 2014 - 2:25pm
Braised chicken with Dutch creams, speck and tarragon. Photo: Marcel Aucar
Braised chicken with Dutch creams, speck and tarragon. Photo: Marcel Aucar
Chicken fricassee with Dutch creams and tarragon. Photo: Jessica Dale
Chicken fricassee with Dutch creams and tarragon. Photo: Jessica Dale
Chicken fricassee with Dutch creams and tarragon.
Chicken fricassee with Dutch creams and tarragon.

This dish is quite a nostalgic one for me. When I was a 17-year-old apprentice at Tansy's, Mark, our Flemish head chef, cooked a version of this and the combination of tarragon and chicken just blew me away. A simple thing, but a real inspiration for a young cook. I might have been a little bit too enthusiastic about it though, as it meant that I was often charged with cooking it for staff meals, which pushed my prep list to near breaking point. Hard work, but great food and great memories.

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