Tarragon Chicken, with a Garlic and Tomato Salsa

Normally Tarragon chicken has a white sauce, suffused with tarragon. But sometimes, as here, it is served with a garlic and tomato salsa.

Diced white onion stir-fried in a little olive oil, along with six diced cloves of garlic, cooked at a medium heat. Allow to brown a little before adding the plum tomatoes and the juice. Break up the tomatoes with a spatula or fish slice. Add the vegetable stock. Stir together thoroughly. Allow to simmer under glass for between 45 minutes and an hour.

Once cooled the salsa was added to a casserole dish, and a teaspoonful of dried tarragon was shaken across it.

The roast chicken was cooked a couple of days ago. I added two chicken breasts from the fridge (with skin) to the casserole dish, and added a dusting of sea-salt to the skin, rubbing it in a little. Place the dish in the bottom half of the oven, preheated to 190 deg. C, and cook for thirty minutes.

Decant the chicken onto a serving plate, and spoon the garlic and tomato salsa on top. . Serve as is, or with some grated cheddar cheese, parmigiano reggiano cheese, or just black pepper.

Also a great dish served with a further dusting of tarragon, and green beans.