Tarragon & Balsamic Chicken
November 14, 2016 | Serves 4
- 4 Chicken Breasts
- 2 Tablespoons of Olive Oil
- 100ml of Balsamic Vinegar
- Large Handful of Fresh Tarragon
- 2 Cloves of Garlic
- Coarse Salt & Pepper
Chicken is a great protein packed main but as it’s such a staple in so many people’s diets it can be easy to get bored of if you run out of inspiration. So I thought I’d share a new favourite of mine! This is such a simple, foolproof recipe and it has the most gorgeous flavour. Cooking it with the lid on first makes the chicken so tender and really infuses the beautiful tarragon taste. The drizzle of balsamic glaze at the end makes it extra special and it tastes great with loads of different sides- I love it with quinoa or roast veg for soaking up the delicious juices.
Preheat the oven to 180’C.
Place the chicken fillets in a heavy bottomed dish or pot that has a lid. Sprinkle it well with coarse salt and pepper. Drizzle on the olive oil and two tablespoons of balsamic vinegar.
Leave the garlic in it’s skin, just gently crush it with your palm and add it to the dish. Roughly tear up the tarragon and sprinkle it in.
Pop the lid on and bake the chicken at 180’C for 20 minutes. Then remove the lid, spoon some of the juices over the chicken and continue cooking with the lid off for about 10 more minutes, just until cooked through.
During the last ten minutes of cooking, add the remaining 80mls of balsamic vinegar to a small saucepan on low heat and let it gently simmer and reduce.
Remove the chicken from the oven and drizzle on the thick balsamic glaze, then serve.