Tarragon Chicken

• 4 None chicken breasts on the bone, skin on
• 4 tbsp butter, cut into 8 pieces
• 2/3 cup tarragon leaves, chopped
• 4 clove garlic, peeled and sliced
• 1/2 cup chicken stock
• None None Mashed potatoes, to serve
• None None For the Tomato Coulis
• 1 tsp olive oil
• 1 None small onion, peeled and finely chopped
• 2 clove garlic, minced
• 14 oz can chopped tomatoes
• 1 tbsp red wine vinegar

1. Preheat oven to 400u0b0F. Pat the chicken dry with a paper towel.
2. Carefully lift the skin from the chicken flesh using your fingertips. Push 2 pieces of butter, a quarter of the tarragon and a quarter of the garlic under the skin of each breast.
3. Place chicken in a roasting pan, pour stock over chicken and season to taste. Bake for 30-35 mins or until the skin is golden and the chicken is cooked through.
4. Make the tomato coulis by heating the olive oil in a small saucepan over medium heat. Saute the onion and garlic for 3-5 mins, until the onion has softened. Reduce the heat and stir in tomatoes, stock and vinegar.
5. Simmer for 10-15 mins, until the liquid has thickened slightly. Season to taste and press through a sieve. Discard the the pulp.
6. Serve the chicken with mashed potato drizzled with tomato coulis.

chicken breasts, butter, tarragon, clove garlic, chicken stock, potatoes, tomato coulis, olive oil, onion, clove garlic, tomatoes, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/24978 (may not work)