Eel, mussels and chicken in tarragon cream sauce

Inspired by the legendary Keith Floyd, Matt Tebbutts interesting fish and chicken combination makes an elegant supper dish
By Matt Tebbutt
Eel, mussels and chicken in tarragon cream sauce
  • Rating:
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 chicken legs, and thighs, jointed
  • plain flour, for dusting
  • 1 fresh eel, cut into largish chunks through the bone
  • 2 tbsp white wine vinegar
  • 150 ml white wine
  • 150 ml chicken stock
  • 2 cloves garlic, finely chopped
  • 500 g fresh mussels
  • bunches tarragon, leaves removed and chopped
  • 150 ml double cream
  • lemon juice, to taste
  • parsley, leaves to garnish


1. Season the chicken with salt and freshly ground black pepper.

2. Heat a little olive oil in a heavy-based pan and gently fry the chicken for 10 minutes or until golden. While the chicken is cooking, prepare the eel.

3. Put a little flour into a shallow bowl and season with salt and pepper. Add the eel chunks and toss to coat in the seasoned flour.

4. Add the coated eel chunks to the pan with the chicken and continue to cook for another 10 minutes.

5. Remove the chicken and eel from the pan and set aside, then add the white vinegar and stir to deglaze the pan.

6. Add the white wine and stir until reduced, then add the stock. Reduce the liquid in the pan by half.

7. Return the eel and chicken to the pan with the garlic [author query: please confirm that garlic is added at this stage] and cook, covered, for about 20 minutes or until cooked through.

8. Add the mussels to the pan and simmer, covered, until they open.

9. Stir in the cream and tarragon and season with salt and freshly ground black pepper and a squeeze of lemon juice, to taste.

10. Warm through and serve, garnished with parsley leaves.

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