Tarragon Chicken

12 ingredients
6 steps

Ingredients

  • 4 None chicken breasts on the bone, skin on
  • 4 tbsp butter, cut into 8 pieces
  • 2/3 cup tarragon leaves, chopped
  • 4 clove garlic, peeled and sliced
  • 1/2 cup chicken stock
  • None None Mashed potatoes, to serve
  • None None For the Tomato Coulis
  • 1 tsp olive oil
  • 1 None small onion, peeled and finely chopped
  • 2 clove garlic, minced
  • 14 oz can chopped tomatoes
  • 1 tbsp red wine vinegar

Directions

  1. 1
    Preheat oven to 400°F. Pat the chicken dry with a paper towel.
  2. 2
    Carefully lift the skin from the chicken flesh using your fingertips. Push 2 pieces of butter, a quarter of the tarragon and a quarter of the garlic under the skin of each breast.
  3. 3
    Place chicken in a roasting pan, pour stock over chicken and season to taste. Bake for 30-35 mins or until the skin is golden and the chicken is cooked through.
  4. 4
    Make the tomato coulis by heating the olive oil in a small saucepan over medium heat. Saute the onion and garlic for 3-5 mins, until the onion has softened. Reduce the heat and stir in tomatoes, stock and vinegar.
  5. 5
    Simmer for 10-15 mins, until the liquid has thickened slightly. Season to taste and press through a sieve. Discard the the pulp.
  6. 6
    Serve the chicken with mashed potato drizzled with tomato coulis.

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