Filed Under: cook, north-american, Side, Under 20 Mins, Vegetables

Tomato & Tarragon Chicken with Turnips & Spinach

This meal is special enough to serve company but easy enough to make any night of the week. A little bit of sun dried tomato butter adds a tremendous amount of flavour and moisture to this dish

April 8th, 2012

Recipe Developed by Paula Bowman

Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
  • ¼ cup oil packed sun dried tomatoes, drained
  • 1 teaspoon chopped fresh tarragon leaves
  • 1 teaspoon finely grated lemon zest
  • ¾ teaspoon kosher salt, plus more for seasoning chicken
  • ½ teaspoon minced garlic
  • ¼ teaspoon freshly ground black pepper, plus more for seasoning chicken
  • 3 tablespoons unsalted butter, chilled
  • 4 (8 oz) skin-on, boneless chicken breast halves
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1 pound small white turnips, trimmed, peeled, halved and cut into ⅛-inch thick half moons
  • 4 cups baby spinach
  • ¼ teaspoons lemon juice
Directions
  1. Preheat oven to 425°F. Line a rimmed sheet pan with foil and set aside.

  2. In the small bowl of a food processor, combine the first 6 ingredients and pulse until finely chopped. Add butter and pulse until thoroughly blended. Set aside.

  3. Dry chicken breasts with paper towels and use your fingers to gently loosen skin from breast meat and make a pocket. For each breast take 1-tablespoon butter mixture and stuff evenly between skin and meat. Press pocket opening closed again and rub remaining butter over meat and skin of chicken.

  4. Season chicken with salt and pepper and place chicken skin-side up on prepared sheet pan. Roast until chicken is cooked through and skin is crispy golden brown, about 20 minutes. Remove from oven and let rest.

  5. Meanwhile, as chicken finishes cooking, heat olive oil in a non-stick skillet over medium heat. Add turnips and cook, stirring often until tender, about 4-5 minutes. Add spinach and continue to cook until wilted, about 1 minute. Add lemon juice and season to taste with salt and pepper. Divide turnip mixture between plates and serve with roasted chicken.

Tomato & Tarragon Chicken with Turnips & Spinach
Photography by Carlo Mendoza

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