Tarragon Chicken
2 Chicken Breasts cut into chunks
A bunch of Tarragon
2 Shallots, peeled and sliced thinly
1 Red Pepper cut into small slivers
A splash of olive oil
Salt and pepper
Discover the oven is already at 180C because someone else is cooking something else. Heat the olive oil in an oven proof casserole with a lid on the hob. Put in the shallots and pepper and cook slowly until softened.
Strip the tarragon from the stalks and add to the pan, stirring. Put in the chicken and turn over as it starts to colour. Put the lid on and put in the oven for fifteen to twenty minutes. Serve with potatoes and green vegetable.
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