Chicken with tarragon butter

    50 min

    Chicken is simply seasoned, barbecued and topped with tarragon butter in this quick and easy main dish for casual meals or a dinner party.

    1 person made this

    Serves: 4 

    • 2 1/2 tablespoons olive oil, divided
    • 3/4 teaspoon salt, divided
    • 1 (1.3kg) chicken, quartered, drumsticks and thighs separated
    • 2 tablespoons unsalted butter, softened
    • 2 tablespoons chopped fresh tarragon
    • 2 teaspoons fresh lemon juice

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat a barbecue for medium-high heat. Preheat oven to 120 C / Gas mark ½.
    2. Spread 1 tablespoon olive oil and 1/2 teaspoon salt over the chicken pieces.
    3. Place chicken pieces skin-side down on the hot barbecue grate; cook until browned, turning occasionally, about 20 minutes for the breasts and 30 minutes for the leg pieces. Transfer to a roasting tin and keep warm in the preheated oven.
    4. Combine remaining 1 1/2 tablespoon olive oil, remaining 1/4 teaspoon salt, butter, tarragon and lemon juice in a food processor; blend until smooth.
    5. Divide grilled chicken pieces among 4 serving plates. Dot each serving with about 1 tablespoon of the tarragon butter.


    From "Poulets & Legumes: My Favourite Chicken & Vegetable Recipes" (2016) by Jacques Pepin. Reproduced by permission of Houghton Mifflin Harcourt/Rux Martin Books. All rights reserved.

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