Tonight's dinner was divine and right out of a magazine. My husband started us (my mother-in-law was in town) off with a rillette, olives and baguette. Then he served a homemade celery soup, followed by our main, the chicken with lemon and tarragon served with wild rice. I didn't get all the details of the soup, he made it while I was walking the dog. But it was pretty much a mish-mash of leftover vegetables from the fridge, mainly celery, puréed into this delectable soup. I do have the recipe for the chicken though. It's actually quite easy, but if you didn't know, you'd think there was more work involved in it. The meat literally fell off the bone as you ate it and the lemon gave it the perfect tang. Serve with wild rice.
What you’ll need
Salt and pepper
What to do
Toss the chicken in an olive oil, garlic, lemon juice, salt and pepper mixture then place them in a baking dish. Sprinkle the tarragon on the chicken and then add in the lemon slices. Cook at 425 for one hour.
Total time, approximately 1 hour and 15 minutes – mostly spent in the oven.