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4
Easy
Published 1977
One of the nicest things about this recipe is the delicious aroma of tarragon that fills the kitchen while the chicken pieces are cooking.
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