Tarragon Chicken with Anchovy Cream

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This elegant tarragon chicken with anchovy cream is a sophisticated take on grilled skewers, combining aromatic herbs with a deeply savoury dipping sauce. The chicken is marinated in lemon and fresh tarragon to ensure the meat remains succulent and fragrant, while the addition of salty anchovies and tangy crème fraîche creates a luxurious finish. It is a brilliant option for those seeking a high-protein meal that does not compromise on complex flavours.

Ideal for both casual midweek dining and weekend entertaining, these skewers can be prepared well in advance to allow the flavours to develop. The sauce is particularly versatile and can be made a day ahead to save time. Serve these skewers warm from the grill for a comforting dinner, or enjoy them cold as part of a summer buffet or healthy packed lunch.

Ingredients for Tarragon Chicken with Anchovy Cream

350g , about 2 boneless chicken breasts
2 cucchiai di dragoncello tritato
2 cucchiai di succo di limone
1 cucchiaio di olio d'oliva
Salt and pepper to taste
4 chopsticks, lacquered for colour
1 cucchiaio di olio d'oliva
2 anchovy fillets in oil
1 cucchiaino di scorza di limone
2 cucchiai di succo di limone
120ml di crème fraîche
2 tablespoons grated parmesan cheese
1 pinch tarragon
Salt and pepper to taste

How to make Tarragon Chicken with Anchovy Cream

Cut the chicken breasts into 1 inch cubes. Place in a Ziploc bag and add the rest of the ingredients. Seal and let marinate in the refrigerator for at least an hour.
Turn your oven to grill and skewer the cubes on the chopsticks. If the chopsticks are not lacquered then place them in water for an hour before use, so they won't char in the oven.
Grill the skewers in the top of your oven for about 12 minutes or until completely cooked through. Turn after half the time.
Heat the olive oil in a small saucepan. Add the anchovy fillets and stir them until they melt.
Remove the saucepan from the heat and add the rest of the ingredients. Salt and pepper to taste. Add more lemon juice if you want.

The skewers can be served both warm and cold.

The sauce tastes better the longer it gets to absorb the flavours, so it can easily be prepared the day before. The same goes for the marinated skewers. Prepare and marinate the day before and just grill before the guests arrive.

If you have access to a grill, then of course that adds to the flavour. Don't forget to soak nonlacquered skewers beforehand so that they don't catch fire.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.