2 chicken breast
2 chicken thighs
1 tablespoon of chopped Tarragon
1 large finely cut shallots
3 grated cloves of garlic
2 diced green chillies
1 teaspoon of lemon or lime juice
1 tablespoon of olive oil
200ml of Chicken stock
Salt and pepper to taste
In a bowl mix the Tarragon, shallots, garlic, olive oil, lemon juice and chillies together.
Add the chicken to the marinade
Rub the marinade into the chicken and leave overnight or for a minimum of 4 hrs in the fridge.
Pre-heat your oven to 180*c
Pour the chicken and marinade into a roasting dish.
Cover with foil and place in the oven roast for 15 minutes and then add the stock. Cook for a further 15-20 minutes.
Drain the sauce through a sieve into a saucepan.
Serve the chicken and add the sauce.
Best served with