Lemon and Tarragon Chicken

Ingredients:

4 large or 8 small chicken pieces

1 head of garlic, separated into cloves but not peeled

8 shallots, halved lengthwise

1 large lemon, thinly sliced

60ml chopped fresh tarragon

200ml dry white wine

200ml chicken stock

4 medium potatoes, peeled and thickly sliced

2 red peppers, deseeded and sliced

Olive oil

Salt and freshly ground black pepper

Method:

Preheat the oven to 220˚C.

In a large ovenproof dish, arrange the chicken I a single layer. Scatter around the garlic, shallots, lemon and tarragon.

Pour over the white wine and stock. Carefully arrange the potatoes and peppers around the chicken. Drizzle liberally with olive oil and season well.

Cover and place in the preheated oven and cook for about 30 minutes. Remove the cover and cook for a further 25-30 minutes or until the chicken is cooked through and the vegetables are tender. Remove from the oven and allow to rest for 5-10 minutes before serving.


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