Tarragon Chicken with Cider Mustard and Cream

Brady's Lookout Cider Recipe

This beautiful chicken dish especially created to match the award winning Brady’s Lookout Tasmanian Premium Cuvée Cider, is inspired by French country cuisine. I have tried to capture the flavours of Normandy where cider is a specialty. Here I combine the delicate aromatic flavour of tarragon with their Premium Cuvée Cider which adds a note of fresh apple fruitiness to the delicious creamy sauce. Serve with diced apples cooked in butter until golden, a bowl of baby potatoes rolled in finely chopped soft herbs, a salad and a glass of their vintage Premium Cuvée Cider.

4 Tasmanian chicken supreme breast portions with skin on and wing bone attached
80g unsalted softened butter
1 ½ teaspoons of each: finely chopped tarragon, parsley and chives
2 garlic cloves minced
Salt, freshly ground black pepper, lemon juice to taste
Olive oil and a knob butter
250ml Brady’s Lookout Premium Cuvée Cider
250ml chicken stock
10 baby leeks, washed, trimmed, cut in half lengthwise
3 Tablespoons water, 1 teaspoon butter, ½ teaspoon salt to cook the leeks
80ml cream, 4 teaspoons Dijon mustard, lemon juice to taste
4 sprigs tarragon to garnish
3 Gala apples peeled and diced. Cook in butter until golden. Set aside.


Preheat oven to 180°C

  • Mix butter, tarragon, parsley, chives, garlic, salt, pepper and lemon juice until well combined. Set aside.
  • Simmer water, butter and salt in a frypan. Add leeks and gently cook until soft. Cool. Set aside.
  • Season chicken. Make an incision in the breast meat. Place herb butter inside and underneath the skin.
  • Heat a large oven proof frypan/casserole on medium heat. Add 3 teaspoons olive oil and a knob of butter.
  • Place chicken skin side down, cook until golden. Turn chicken over and cook the meat side.
  • Remove excess fat. Deglaze with cider, bring to the boil. Add chicken stock and boil. Place in the oven for 25-30 minutes or until chicken is cooked.
  • Remove from oven, set the chicken aside to rest in a warm place.
  • Strain pan juices of any solids. Return to the frypan. Whisk in cream and mustard. Simmer to a sauce consistency.
  • To serve, decoratively place the leeks on plates. Slice chicken and place on top. Spoon sauce around the chicken. Garnish with diced cooked apple and a sprig of tarragon.
  • Accompany with steamed potatoes rolled in chopped herbs, vegetables or salad and celebrate with a glass of award winning Brady’s Lookout Tasmanian Premium Cuvée Cider!

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