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Tarragon and Tomato Chicken


Tarragon and Tomato Chicken

Tarragon and Tomato Chicken

Regarding BBQ, Inc.
This chicken dish is started on the grill and is placed in a dutch oven and slow cooked until tender and perfect. The grill gives the chicken and tomatoes a wonderful charring that is infused into the entire dish, making this a delicious meal for any day of the week or even special occasions.

Prep Time: 20 minutes

Cook Time: 2 hours, 8 minutes

Total Time: 2 hours, 28 minutes


  • 4 chicken drumsticks
  • 4 chicken thighs
  • 1 tablespoon sea salt
  • oil
  • black pepper
  • For sauce:
  • 4-5 medium tomatoes
  • 1/3 cup olive oil
  • 1/4 cup fresh tarragon plus 1 tablespoon set aside
  • 3 cloves garlic, minced
  • 4 green onion, white parts only
  • juice of 2 lemons
  • 1 1/2 tablespoons tomato paste
  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon sea salt
  • 1 teaspoon pepper flakes
  • 1/4 teaspoon white pepper
  • 3/4 cup low sodium chicken broth


Preheat grill for medium heat. Cut excess skin away from drumsticks and thighs. Wash chicken, green onions, tomatoes, and pat dry. Brush all with oil and apply salt and pepper to chicken. Place vegetables and chicken onto grill. Keep a close eye on the green onion, as these are smaller and will char quickly. Once they have a nice medium brown color remove. Make sure to turn the tomatoes to get all sides. Once slightly charred, remove from heat. Cook chicken for 6-8 minutes, turning once during the cooking process.

Preheat oven for 300 to 325 degrees (depending on altitude). Place chicken into dutch oven. Cut tomatoes in half and remove seeds. Chop green portion off of onion and discard, reserving the white part. Place onion, tomatoes and remaining sauce ingredients into a food processor or blender. Puree mixture. Pour over chicken, cover and bake for 2 hours. Check chicken after an hour to add extra liquids if necessary. Once chicken is tender and sauce has thickened, place chicken into a serving dish, top with sauce and reserved chopped tarragon.

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