Chicken Tarragon with Roast Potatoes and Sprouts

The chicken breast was cooked from scratch the preceding day as part of a batch of four. Cooked in a standard lidded casserole dish, on a bed of sliced red onion, sunflower oil, sea salt, and a little water, for fifty minutes at 190 deg. C.

The Brussels sprouts were prepared Italian style, being chopped up and cooked in salted water. I added a little Tabasco sauce.

The complicated part was the preparation of the spiced roast potatoes. They were par-boiled in salted water for eighteen minutes, then the pot was drained. I drizzled two teaspoonfuls of goose fat over the potatoes, along with some tomato ketchup, powdered cumin, white pepper, dried tarragon, and vinegar. Then the potatoes were fluffed up for roasting by rattling them around the lidded pan.

The potatoes were placed on a roasting tray on the middle shelf of the oven, and cooked for another thirty minutes at 190 deg. C. Turned over once. Watch carefully!

The chicken was reheated in a lidded pan, along with some of the red onion and the gravy for twenty five minutes. If the chicken breast is chopped up, the cooking time will be around 12 to 13 minutes.

When the chicken breast was served, it was dusted with tarragon. The sprouts were thoroughly drained before being added to the plate. Followed by the roast potatoes.