Baked Chicken with Tarragon and Dijon Mustard

This is a delicious chicken recipe that I made for our tea the other night.  I had some partially boned chicken breasts that I wanted to use.  I adapted the recipe from one that I found in a Diana Henry cookery book entitled A Bird in the Hand, chicken recipes for every day and every mood.  It’s a great book.  I have a number of Diane’s cookerybooks and I have to say I really like her recipes.  They are very good.

The original recipe called for skinless chicken, any cut . . .  I had partially boned breasts with the skin on and so I just left them the way they were.

I also didn’t have any fresh tarragon, but I figured that it wouldn’t make much of a difference to use dried, and so I adjusted the amount to reflect that.  If you are using fresh, you will have to roughly double the amount used.  I also added some potatoes to the roasting tin and sprinkled any extra crumbs on them.  SCRUMMO!

The end result was deliciously succulent chicken and potatoes which were slightly sticky and wonderfully flavoured with the juices of the chicken and crumb mixture.  It goes without saying you want a good Dijon mustard here as it is an integral part of the dish.  All round I would call this a winner/winner chicken dinner!

Serve hot, wih any pan juices.  Potatoes and a green vegetable go well with this.

Note:  To cook the potatoes with the chicken, just quarter some medium potatoes, peeled or not as you want, toss them with a smidgen of olive oil and some seasoning and place them around the chicken in the dish.  Sprinkle any extra crumbs on top, and bake as above.

Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/