Tarragon Chicken With Rutabaga, Leek And Peas

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Combine butter and tarragon. Season. Gently run fingers under chicken breast skin to separate from meat. Spread butter under skin. Set aside.

3. 3

   Heat oil in a large Dutch oven over medium-high heat. Add rutabaga and cook, stirring, for 2 mins, or until lightly browned. Add leek, wine, crushed bouillon cube and 1 cup water. Bring to a boil then add chicken. Transfer to oven and bake, basting occasionally with pan juices, for 50 mins, or until chicken is cooked through. Add peas and cook for 4 mins, until peas are tender. Let cool for 10 mins.

4. 4

   Serve sprinkled with extra tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.