Casserole, Chicken & Poultry, Cooking for the Troops, Easy Date Night, Hands-Off, One-pot Recipes, Quick & Easy, Recipe, Simple Supper, Speedy Dinner Parties
Cook: 30-40 minutes
Difficulty: Easy
Chicken with tarragon and white wine is a classic combination that has stood the test of time, and for good reason. In this recipe adapted from Hugh Fernley Whittingstall, tomatoes add a light and fresh but zingy lift. As the chicken cooks, the sauce makes itself. It is a delicious combination of roast chicken pan juices, white wine, fresh tarragon and tangy tomatoes. Some bread for mopping is almost essential.
one. Preheat the oven to 180ºc. Season the chicken pieces with salt and pepper. Fry them in the olive oil over a medium heat, for 5-10mins, turning several times, until golden all over.
two. Transfer to a roasting dish, then add the wine and let it bubble over the heat, scraping the bottom of the tray with a wooden spoon to deglaze. Add the lemon juice, and give everything a good shake. Cover with foil, and bake for 15 minutes.
three. Uncover, add the tomatoes and cook for a further 15 minutes. Sprinkle over the tarragon to serve.
Serving Suggestion. White Rice, or some crusty bread to mop the juices, and a salad
Possible Amendment. Parsley instead of tarragon (for the aniseed haters)
