Marinated Chicken In A Lemon And Tarragon Dressing

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 chicken breasts, with skin on
• 1 tablespoon olive oil
• 6 fluid ounces vegetable stock
• 1 lemon, juice of
• 1 fresh lemon rind, of grated
• 1 tablespoon wine vinegar
• 1 clove garlic, peeled and crushed
• 1 teaspoon dijon mustard
• 1 tablespoon soft brown sugar
• 6 fluid ounces olive oil
• salt & freshly ground black pepper
• 2 tablespoons chopped fresh tarragon
• 4 ounces green olives
• fresh tarragon leaf
• grated fresh lemon rind

Recipe

• 1 preheat the oven to 350*f.
• 2 arrange the chicken breasts, skin side up, in a deep ovenproof dish that is not too large, so that they remain closely packed.
• 3 brush the skins wih olive oil.
• 4 pour in enough vegetable stock to cover partially but not submerge them.
• 5 bake in the oven for 30 to 35 minutes, then remove and allow to cool in the stock before refrigerating.
• 6 to make the dressing: combine the lemon rind and uuice with the vinegar, then add the garlic, mustard, sugar and oil.
• 7 season with salt and pepper, mix well and then add the chopped tarragon leaves.
• 8 lift the chicken breasts from the stock and remove the skins.
• 9 slice the meat diagonally or shred with a fork.
• 10 place the pieces in a bowl, pour over the dressing and marinate in teh refrigerator until serving time.
• 11 to serve, arrange the chicken pieces in a shallow serving dish and scatter with olives, tarragon leaves and grated lemon rind.