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Ingredients
- 4 (8-ounce) bone-in chicken breast halves, with skin
- Coarse salt and freshly ground black pepper
- 2 tablespoons canola oil
- Juice of 1/2 lemon
- 1 1/2 cups mayonnaise (page 282)
- 4 tablespoons chopped fresh tarragon
Method
- Preheat the oven to 300F.
- Season the chicken with salt and pepper on both sides and place in a shallow roasting pan.
- Drizzle over the oil.
- Bake until the juices run clear, about 1 hour to 1 1/4 hours, depending on the size of the breasts.
- Remove to a rack to cool.
- When cool enough to touch, remove the skin from the breasts.
- Pull the meat from the bone.
- Cut the meat into 1-inch cubes and place in a bowl.
- Add the lemon juice, mayonnaise, and tarragon.
- Taste and adjust for seasoning with salt and pepper.
