Key Flavours for Poultry

Tarragon. Chicken and this aromatic, aniseedy herb have become a classic modern combination.

Wild mushrooms. Look out for the autumn harvest and pan-fry chicken and fresh wild mushrooms for an updated version of all those chicken and mushroom recipes.

Cream sauces. A simple creamy white wine sauce perks up plain chicken.

Parsnips. Serve velvety, puréed cooked parsnips with duck.

Savoy cabbage, Brussels sprouts or broccoli. All substantial enough to be served instead of potatoes with roast chicken.

Peppers. Add chopped, mixed peppers into chicken braises.