I believe this is a classic French dish. It works best with skin on, bone-in joints of chicken, but for a quick supper or to cheer up otherwise boring chicken breasts, this is an easy win.
2 pieces Chicken (I've used a chicken breast here, but this works well with any chicken joint)
4 sprigs Tarragon
125ml Dry white win
1 clove Garlic
1 tablespoon Olive oil
1 Banana Shallot
Skin the tomatoes by placing in a bowl of boiling water for about 1 minute. Cut into quarters and remove seed, then chop roughly
Chop the shallot finely
Crush the garlic clove or chop finely
Heat the oil in a skillet and gently fry the shallot and garlic for a couple of minutes.
Add the chicken pieces and seal so that the meat is just starting to brown
Pull the leaves off two sprigs of tarragon and add to the chicken mixture, along with the wine and pastis (if using)
Bring to a gentle simmer cover and cook for about 15 minutes, checking occasionally and adding a little water or wine if necessary
Add the tomatoes and cook for a further 5 minutes
Check the seasoning, add salt and pepper to taste
Serve with a sprig of tarragon on each chicken piece
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.