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Serve chicken with a garlic and tarragon sauce

Tarragon and cider make a great sauce for chicken

There are many ways in which caterers can customise their dishes in order to ensure that their recipes really stand apart from the crowd.

In an article for the Independent, professional chef and author of The Weekend Cookbook Catherine Hill recommended preparing chicken with a sauce made of cider, garlic and tarragon.

She also suggested serving this with a particularly buttery mash in order to allow the side to soak up the sauce and make the most of the flavouring.

Here at Schwartz for Chef, we really advocate innovation in the kitchen - so why not bring a unique twist to this by coming up with your own exciting new combinations of culinary herbs?

Our resident expert Chef Steve says herbs and spices offer great scope for this purpose - so let your imagination run wild!

Related Products: Garlic Puree, Sea Salt, Tarragon

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