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Make this simple, flavorful tarragon chicken with sherry for an easy weekday meal or impressive dinner for a crowd.

Cooking for a hungry crowd never has to be a “whole thing” with this fantastic collection of recipes from Scottish food writer Flora Shedden. Freshen up your dinner party repertoire or simply add a new favorite to your weeknight meal lineup. This simple sherry-spiked tarragon chicken with pearl couscous is packed with flavor. 

This very subtle dish is perfect for midweek suppers when you want something warming but fairly quick to prep. By cooking the couscous in the same pan as the chicken, you can guarantee that no flavor is lost. I adore giant wholewheat couscous for its bite and slightly nutty flavor, but you can of course use the regular stuff if preferred.

Reprinted with permission from Gatherings