Just down the coast from us here in the Languedoc is the village of Marseillan where there is produced a delicious vermouth called Noilly Prat.
As well as making a perfect summer aperitif (Sile and I drink it with ice and lemon and a shot of tonic) it’s herbal flavours make it a great wine to cook with.
Because my bed of Tarragon is thriving at the moment (Basil and Tarragon seem the herbs who most enjoy it here) I have tried coupling the herb with the vermouth here in the Chambre d’Hote with great success.

The herbal sharpness of the Noilly Prat and the lemon cut through the richness of the cream and really give a special flavour to the chicken.


Chicken with Tarragon and Vermouth
(for 4)

4 Legs Free Range Chicken
30g (1 oz.) Butter
1 Glass White Vermouth
2 Tablespoons White Wine Vinegar
1 Tablespoon Fresh Tarragon Leaves
Reserve 1 Teaspoon chopped Tarragon
175ml (6 oz.) Cream
1 Tablespoon Lemon Juice

Divide the legs into drumsticks and thighs and season with salt and black pepper.

Melt the butter in a frying pan and brown the chicken pieces all over in this,

Take the pieces out of the pan and pour off most of the fat.

Deglaze the pan with the vermouth and the vinegar.

Put the chicken and the cream back into the pan and cover.
Simmer these gently together for about twenty minutes..
(cut into the chicken to make sure it is cooked)

Take out the chicken and keep it warm.

Add the lemon juice to the pan and boil with out the lid to thicken the sauce a little.


Pour this over the chicken as you serve and sprinkle over the reserved teaspoon of Tarragon.

Serve with rice or small new potatoes.