Tarragon & Lemon Chicken

So I haven't flown the coup (chicken pun intended!) just was on a little blogging hiatus, but I'm back.

So the other week my soon to be sister-in-law flew into town for the weekend and so the family got together for an evening of food & movies.

As evenings go there are always highs and lows ~

Highs: everyone around / cousins causing havoc / conversations going on everywhere / food, and lots of it

Low: stupid movie

Luckily the highs out numbered the lows and made for a very enjoyable evening.

So on the night I made Tarragon & Lemon Chicken.

This is a dead easy recipe and is perfect if you need to feed a large crowd.

Tarragon & Lemon Chicken

Ingredients

All herbs are fresh

1/4 C Tarragon leaves

1/2 C Flat leaf parsley, roughly chopped

1/4 C Thyme, roughly chopped

2 Lemons

2/3 C Virgin Olive Oil

Salt to season

8 Chicken drumsticks

Assembly

• Preheat the oven to 180 degrees celsius
• In a medium bowl combine the herbs, olive oil, zest from the two lemons and the juice from the lemons, and a pinch of salt
• Place the chicken pieces in a roasting pan and liberally spread the herb marinade over the chicken
• Cook the chicken in the oven for about 40 - 50 minutes, or until the chicken is cooked

Hints

• There is nothing like the aroma of fresh herbs, but if you don't have them available dried herbs would still work but not in the same quantities.
• Use drumsticks or thigh pieces, whatever is your personal preference.
• This marinade can be easily increased to accommodate 10 pieces of chicken or 20, depending if you're feeding the neighbourhood or not.

FOUR!

I think comfort food can be a lot of different things to a lot of different people. On a week night my comfort food is anything home made with an absolute minimum of fuss. I get home just before 5pm and my kids need to be sitting at the table by 5:30pm otherwise the rascal possesses their little innocent bodies and shortens my fuse in one fell swoop. Last night we ate country sausages from the local butcher and frozen mint peas, a regular hit with all whom consume. But lets face it cooked sausages and frozen peas isn't really post worthy.
I looked for something quick, something new, something borro.....
and turned to my 4 ingredients cook book. this book should be a storage pantry essential as many recipes, with the help of some fresh ingredients, will help me move some close to best before items off my shelf.
Tonight I made Green Chicken Curry. In less than 40 minutes. And most of that time was spent doing the dishes as the sauce simmered.

4 chicken thighs sliced (I used 2 breasts)
1/4 cup of green curry paste
1 can coconut cream (I accidentally used coconut milk)
1 cup of green bean cut to 5cm (I put in a bit more so next time I'll put in a bit more coconut)

heat wok or nonstick pan then add green curry paste and heat till fragrant. Cook chicken til almost done and pore in coconut cream. Bring to the boil while stirring. Simmer uncovered for about 30 minutes and add beans. Continue to simmer til beans are to your liking and serve with rice cooked in vegetable broth.

No pictures as this meal was gastronomically appreciated in record time. Definitely recommendable.