Tarragon Chicken - cooking recipe

Ingredients

4 None chicken breasts on the bone, skin on
4 tbsp butter, cut into 8 pieces
2/3 cup tarragon leaves, chopped
4 clove garlic, peeled and sliced
1/2 cup chicken stock
None None Mashed potatoes, to serve
None None For the Tomato Coulis
1 tsp olive oil
1 None small onion, peeled and finely chopped
2 clove garlic, minced
14 oz can chopped tomatoes
1 tbsp red wine vinegar

Preparation

Preheat oven to 400\u00b0F. Pat the chicken dry with a paper towel.
Carefully lift the skin from the chicken flesh using your fingertips. Push 2 pieces of butter, a quarter of the tarragon and a quarter of the garlic under the skin of each breast.
Place chicken in a roasting pan, pour stock over chicken and season to taste. Bake for 30-35 mins or until the skin is golden and the chicken is cooked through.
Make the tomato coulis by heating the olive oil in a small saucepan over medium heat. Saute the onion and garlic for 3-5 mins, until the onion has softened. Reduce the heat and stir in tomatoes, stock and vinegar.
Simmer for 10-15 mins, until the liquid has thickened slightly. Season to taste and press through a sieve. Discard the the pulp.
Serve the chicken with mashed potato drizzled with tomato coulis.