Name: Tarragon chicken
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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Ingredients

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