Name: Chicken with tarragon and peppercorn dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 potatoes (800g); 8 chicken tenderloins (600g); 1 tablespoon cracked black pepper; 4 tomatoes (1kg), sliced thinly; 1 red onion (170g), sliced thinly; Tarragon and peppercorn dressing; 2 tablespoon water; 2 teaspoon drained green peppercorns, crushed; 2 teaspoon wholegrain mustard; 2 green onions (scallions), sliced thinly; 1 tablespoon chopped fresh tarragon; 1 tablespoon olive oil; 1 tablespoon caster (superfine) sugar; 1/3 cup (80ml) white wine vinegar

Chicken with tarragon and peppercorn dressing

Nothing adds flavour quite like tarragon does. This delicious chicken with tarragon and peppercorn dressing recipe will prove just how perfectly this herb can finish off a dish. Chicken and chips never tasted so good.

CHICKEN TENDERLOINS WITH PEPPERCORN AND TARRAGON DRESSING

Ingredients

4 potatoes (800g)

8 chicken tenderloins (600g)

1 tablespoon cracked black pepper

4 tomatoes (1kg), sliced thinly

1 red onion (170g), sliced thinly

Tarragon and peppercorn dressing

2 tablespoon water

2 teaspoon drained green peppercorns, crushed

2 teaspoon wholegrain mustard

2 green onions (scallions), sliced thinly

1 tablespoon chopped fresh tarragon

1 tablespoon olive oil

1 tablespoon caster (superfine) sugar

1/3 cup (80ml) white wine vinegar

Method

1.Boil, steam or microwave potatoes until just tender; drain.

2.Meanwhile, coat chicken all over in black pepper; cook, in batches, on a heated oiled barbecue grill plate, 3 minutes each side or until browned and cooked through. Cover; stand 5 minutes, slice thickly.

3.When potatoes are cool enough to handle, slice thickly. Cook potatoes, in batches, on heated oiled barbecue grill plate until browned both sides.

4.Meanwhile, combine dressing ingredients in a small bowl and whisk.

5.Arrange potatoes, tomato and onion slices on serving plates; top with chicken, drizzle with dressing.

You can cut 600g (1¼ pounds) chicken breast fillets into strips instead of using the tenderloins, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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