Recipe

Chicken with tarragon and peppercorn dressing

Nothing adds flavour quite like tarragon does. This delicious chicken with tarragon and peppercorn dressing recipe will prove just how perfectly this herb can finish off a dish. Chicken and chips never tasted so good.

Jun 30, 2011 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Chicken with tarragon and peppercorn dressing
  • 4 potatoes (800g)
  • 8 chicken tenderloins (600g)
  • 1 tablespoon cracked black pepper
  • 4 tomatoes (1kg), sliced thinly
  • 1 red onion (170g), sliced thinly
Tarragon and peppercorn dressing
  • 2 tablespoon water
  • 2 teaspoon drained green peppercorns, crushed
  • 2 teaspoon wholegrain mustard
  • 2 green onions (scallions), sliced thinly
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon olive oil
  • 1 tablespoon caster (superfine) sugar
  • 1/3 cup (80ml) white wine vinegar

Method

Chicken with tarragon and peppercorn dressing
  • 1
    Boil, steam or microwave potatoes until just tender; drain.
  • 2
    Meanwhile, coat chicken all over in black pepper; cook, in batches, on a heated oiled barbecue grill plate, 3 minutes each side or until browned and cooked through. Cover; stand 5 minutes, slice thickly.
  • 3
    When potatoes are cool enough to handle, slice thickly. Cook potatoes, in batches, on heated oiled barbecue grill plate until browned both sides.
  • 4
    Meanwhile, combine dressing ingredients in a small bowl and whisk.
  • 5
    Arrange potatoes, tomato and onion slices on serving plates; top with chicken, drizzle with dressing.

Notes

你可以减少600 g(1¼磅)鸡胸肉里脊s into strips instead of using the tenderloins, if you like.

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