Tarragon and tomato chicken casserole

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
Chicken: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1997

  • About

This recipe comes from Lyon, France’s third largest city and its gastronomic capital, situated close to the Burgundy vineyards.


  • 1 chicken, weighing 1.2 kg (2 lb oz)


  1. Cut the chicken into four or eight pieces, following the method in the Chef’s techniques, and season with salt and pepper Heat a little oil or butter in a frying pan and brown the chicken on all sides, skin-side-down first. Do not overcrowd the pan so, if necessary, brown the chicken in batches. Remove the chicken and pour off any