Monday, March 15, 2010

Variety's the very spice of life, That gives it all its flavor.

Roast Tarragon Chicken

3 tablespoons olive oil
2 1/4 teaspoons dried tarragon, crushed
1/2 teaspoon black pepper, coarsely ground
8 shallots
1/4 teaspoon salt
1 pound cherry tomatoes
2 1/2- 3 pounds meaty chicken breast
fresh tarragon sprigs for garnish


In a medium bowl stir together olive oil, dried tarragon, pepper and salt, add tomatoes and shallots, toss gently to coat. Use a slotted spoon to remove tomatoes and shallots from the bowl, reserving the olive oil mixture.
If desired, skin the chicken, place in shallow roasting pan. Brush chicken with reserved olive oil mixture.
Roast chicken in a 375°F oven for 20 minutes. Add shallots, roast for 15 minutes. Add tomatoes, roast for 10-12 minutes more, or until chicken and vegetables are tender and chicken is no longer pink.
If desired, garnish with tarragon sprigs.

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