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  • Serves 4
  • 30 mins prep
  • 35 mins cook

Tarragon chicken

Tarragon Chicken

Tarragon chicken, chicken recipe, brought to you by Australian Table


Tarragon chicken

  • 4 chicken half-breasts on the bone, skin on
  • 60 g butter, cut into 8 pieces
  • 1/2 cup chopped tarragon leaves
  • 4 cloves garlic, peeled and sliced
  • 1/2 cup (125ml) chicken stock
  • mashed potatoes, to serve

Tomato coulis

  • 1 tsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 400 g can peeled, crushed tomatoes
  • 1/2 cup (125ml) chicken stock
  • 1 tbsp red wine vinegar


Tarragon chicken

  1. Preheat oven to 200°C. Pat chicken dry with paper towel.
  2. Carefully lift skin from flesh using fingertips. Push 2 pieces of butter, 1/4 of tarragon and 1/4 of garlic under skin of each breast.
  3. Place chicken in a baking pan, pour over stock and season to taste. Bake for 30-35 minutes or until skin is golden and flesh cooked through.
  4. Make tomato coulis by heating olive oil in a small saucepan on medium. Saute onion and garlic for 3-5 minutes, until onion has softened. Reduce heat and stir through tomatoes, stock and vinegar.
  5. Simmer for 10-15 minutes, until liquid has thickened slightly. Season to taste and press through a sieve. Discard solids.
  6. Serve chicken with mashed potato drizzled with tomato coulis.


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