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Tarragon Chicken with tomatoes

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.
Course Lunch
Cuisine French
Keyword 5:2 diet, chicken, healthy, tarragon chicken
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 326 kcal
Author Fiona Maclean


  • 2 pieces Chicken I've used a chicken breast here, but this works well with any chicken joint
  • 2 Tomatoes
  • 4 sprigs Tarragon
  • 125 ml Dry white wine
  • 25 ml Pastis
  • 1 clove Garlic
  • 1 tablespoon Olive oil
  • 1 Banana Shallot


  1. Skin the tomatoes by placing in a bowl of boiling water for about 1 minute. Cut into quarters and remove seed, then chop roughly
  2. Chop the shallot finely
  3. Crush the garlic clove or chop finely
  4. Heat the oil in a skillet and gently fry the shallot and garlic for a couple of minutes.
  5. Add the chicken pieces and seal so that the meat is just starting to brown
  6. Pull the leaves off two sprigs of tarragon and add to the chicken mixture, along with the wine and pastis (if using)
  7. Bring to a gentle simmer cover and cook for about 15 minutes, checking occasionally and adding a little water or wine if necessary
  8. Add the tomatoes and cook for a further 5 minutes
  9. Check the seasoning, add salt and pepper to taste
  10. Serve with a sprig of tarragon on each chicken piece