Recipe

Tarragon chicken

Jan 27, 2014 1:00pm
  • 30 mins preparation
  • 35 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Tarragon chicken
  • 4 chicken half-breasts on the bone, skin on
  • 60 gram butter, cut into 8 pieces
  • 1/2 cup chopped tarragon leaves
  • 4 clove garlic, peeled and sliced
  • 1/2 cup (125ml) chicken stock
  • mashed potatoes, to serve
Tomato coulis
  • 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • 2 clove garlic, crushed
  • 400 gram can peeled, crushed tomatoes
  • 1/2 cup (125ml) chicken stock
  • 1 tablespoon red wine vinegar

Method

Tarragon chicken
  • 1
    Preheat oven to 200°C. Pat chicken dry with paper towel.
  • 2
    Carefully lift skin from flesh using fingertips. Push 2 pieces of butter, 1/4 of tarragon and 1/4 of garlic under skin of each breast.
  • 3
    Place chicken in a baking pan, pour over stock and season to taste. Bake for 30-35 minutes or until skin is golden and flesh cooked through.
  • 4
    Make tomato coulis by heating olive oil in a small saucepan on medium. Saute onion and garlic for 3-5 minutes, until onion has softened. Reduce heat and stir through tomatoes, stock and vinegar.
  • 5
    Simmer for 10-15 minutes, until liquid has thickened slightly. Season to taste and press through a sieve. Discard solids.
  • 6
    Serve chicken with mashed potato drizzled with tomato coulis.

The Latest from Food To Love