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Categories:
chicken breasts butter tarragon clove garlic chicken stock potatoes tomato coulis olive oil onion clove garlic tomatoes red wine vinegar
Viewed: 50 - Published at: 8 years agoIngredients
- 4 None chicken breasts on the bone, skin on
- 4 tbsp butter, cut into 8 pieces
- 2/3 cup tarragon leaves, chopped
- 4 clove garlic, peeled and sliced
- 1/2 cup chicken stock
- None None Mashed potatoes, to serve
- None None For the Tomato Coulis
- 1 tsp olive oil
- 1 None small onion, peeled and finely chopped
- 2 clove garlic, minced
- 14 oz can chopped tomatoes
- 1 tbsp red wine vinegar
Method
- Preheat oven to 400°F. Pat the chicken dry with a paper towel.
- Carefully lift the skin from the chicken flesh using your fingertips. Push 2 pieces of butter, a quarter of the tarragon and a quarter of the garlic under the skin of each breast.
- Place chicken in a roasting pan, pour stock over chicken and season to taste. Bake for 30-35 mins or until the skin is golden and the chicken is cooked through.
- Make the tomato coulis by heating the olive oil in a small saucepan over medium heat. Saute the onion and garlic for 3-5 mins, until the onion has softened. Reduce the heat and stir in tomatoes, stock and vinegar.
- Simmer for 10-15 mins, until the liquid has thickened slightly. Season to taste and press through a sieve. Discard the the pulp.
- Serve the chicken with mashed potato drizzled with tomato coulis.
