Chicken, tomato and tarragon

When I say tarragon, you say……?

…With chicken, rice and a creamy sauce? Yeah?

Well that’s my go to recipe anyway, and probably the same for you lot. But don’t underestimate the old ‘erb! As I found out last night – he’s more versatile than you may think! I grabbed a big bunch and teamed it with some chicken thighs, fresh cherry tomatoes, onions and peppers – simple. A good squeeze of lemon juice gave the dish the most fresh, Mediterranean kind of vibe. Not that I’ve ever heard of tarragon being used in Mediterranean food… Anyway, just cook it. It’s mega easy and delicious. Serve with spring greens and mashed potatoes to soak up the lovely gravy.

(Sorry about the photos… again! I’m always cooking at night so no natural light and taking with a camera phone. Big no-no.)

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Serves 2

4/5 chicken thighs
1 onion, chopped chunk-ay
1 yellow pepper, chopped
Big handful of good cherry tomatoes
2 cloves of garlic, finely chopped
½ glass of white wine
Juice of half a lemon
Big handful of fresh tarragon, roughly chopped
Olive oil, salt and pepper

–          Preheat the oven to 180°C/350°F

–          Season the chicken thighs and brown in a heavy bottomed pan, set aside in a roasting tray.

–          In the same pan, sauté the onions and pepper in olive oil until softened, add the garlic and fry until soft too.

–          Add the white wine and reduce by half, ensuring all the caramelised chickeny goodness gets lifted from the bottom of the pan. Add half of the tomatoes, simmer until just soft and pop a few to form more a more saucy sauce (?!)

–          Pour over the chicken. Scatter the remaining tomatoes around the chicken in the roasting tray. Season liberally. Add a splash of water to loosen everything up.

–          Bake for about 25 mins until the chicken is just cooked – try not to use breasts unless you are a master chicken baker. Use bone-in or boneless thighs (I used the latter) – cheaper and tastier too!

–          Add the tarragon, combine, smush (yes, smush) the tomatoes and let the lovely juices flow. Rest, letting it infuse for a bit (… I doubt any infusing actually goes on but it gives you chance to cook your greens baby!)

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One Response to Chicken, tomato and tarragon

  1. Lovely! Now on our to do list…we use iPad and iPod for our photos and yours are much better! Lol😉

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