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Delicious pot-roasted chicken garnished with strawberries and tarragon on a serving platter.

Pot-Roasted Chicken with Strawberries and Tarragon

A comforting pot-roasted chicken dish featuring tender meat complemented by the tart sweetness of strawberries and the aromatic touch of tarragon, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Rustic Modern Fusion
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.2 kg chicken legs and thighs, skin on Skin-on pieces give the best depth of flavor and golden color; remove skin after cooking for leaner meat.
  • 12 cloves garlic, halved
  • 10 pieces Asian (red) eschalots, peeled
  • 3 cups chicken stock
  • 1 tbs finely chopped preserved lemon Adds a salty, citrusy punch; substitute with lemon zest and salt if unavailable.
  • 1 tbs currants Substitutes include raisins or dried cranberries.
  • 1 long red chilli, halved lengthways Adjust to taste for spice level.
  • 1 bunch tarragon, leaves picked
  • 1 tbs coriander seeds Toast quickly for added flavor.
  • 1 tbs fennel seeds Toast quickly for added flavor.
  • 1/4 cup chopped unsalted macadamias Substitute with almonds or pistachios if desired.
For the Salad
  • 1/4 cup mint leaves
  • 1/4 cup flat-leaf parsley leaves
  • 60 g amaranth (or other soft herbs)
  • 125 g strawberries, hulled, thinly sliced Use firm but ripe strawberries.
  • 1/2 each lemon, juiced Plus lemon halves to serve.
For Cooking
  • 1/4 cup extra virgin olive oil, plus extra to serve Use a fruity oil for brightness.

Method
 

Preparation
  1. Preheat oven to 170 degrees C.
  2. Heat 2 tbs of oil in a large, deep, ovenproof frypan over medium-high heat.
  3. Season the chicken and cook for 2 minutes on each side or until browned. Remove and set aside.
  4. Add the garlic and eschalot to the pan, and cook, stirring occasionally, for 3 minutes or until softened.
Cooking
  1. Increase the heat to high and add stock, preserved lemon, currants, chilli, and half the tarragon. Bring to a boil and return the chicken to the pan.
  2. Drizzle with the remaining 1 tbs of oil and scatter over coriander and fennel. Transfer to the oven and roast, uncovered, for 40 minutes or until the chicken is cooked through.
Serving
  1. Place macadamias, mint, parsley, amaranth, strawberries, lemon juice and remaining tarragon in a bowl and toss.
  2. Arrange the chicken and salad on a platter. Drizzle with oil and serve with lemon halves.

Notes

Leftovers keep well in an airtight container in the fridge for 2 to 3 days. Warm the chicken gently and add freshly sliced strawberries before serving.