Katie Stewart

Chicken with Tarragon

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

One of the nicest things about this recipe is the delicious aroma of tarragon that fills the kitchen while the chicken pieces are cooking.

Ingredients

  • 4 chicken joints
  • salt and freshly milled pepper
  • small bunch fresh tarragon
  • 50

Method

Wipe and trim the chicken joints. Season well with salt and pepper. Wash the tarragon, strip the leaves from the stems and chop finely. Then, using a knife, cream the butter with the tarragon on the chopping board.

Place the chicken joints in a baking or roasting tin, skin side upwards. Spread the tarragon butter on each one. Place in the centre of a moderate oven (180°C., 350°F., Gas M