easiest way to prepare ultimate Tarragon chicken with pumpkin and walnut salad

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tarragon chicken with pumpkin and walnut salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tarragon chicken with pumpkin and walnut salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tarragon chicken with pumpkin and walnut salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 500g butternut pumpkin, peeled, seeded, quartered, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons coarsely chopped tarragon
  • 40g butter, softened
  • 1 tablespoon Dijon mustard
  • 4 (about 200g each) chicken breasts (with skin on)
  • 1/2 cup (55g) walnut halves
  • 1 1/2 tablespoons sherry vinegar
  • 2 green witlof, leaves separated
  • 1 baby curly endive, leaves separated
  • 2 tablespoons tarragon leaves, extra

Method

  • Step 1
    Preheat oven to 200°C. Line an oven tray with baking paper. Place the pumpkin, in a single layer, on the lined tray and drizzle with 1 tablespoon of the oil. Season with salt and pepper. Bake in preheated oven, turning once during cooking, for 20 minutes or until tender and golden brown.
  • Step 2
    Meanwhile, combine tarragon, butter and half the mustard in a bowl. Season with salt and pepper. Loosen the skin on the chicken and place one-quarter of the butter mixture under the skin. Continue with remaining chicken and butter mixture. Place in a roasting pan and cook for 15-18 minutes or until chicken is cooked through and golden brown. Remove from oven and set aside for 5 minutes to rest.
  • Step 3
    Scatter the walnuts on an oven tray and bake for 5 minutes or until toasted.
  • Step 4
    Combine the vinegar, remaining oil and remaining mustard in a screw-top jar and shake until well combined. Season with salt and pepper.
  • Step 5
    Combine the witlof, endive and tarragon leaves in a medium bowl and drizzle with half the dressing. Gently toss to combine. Arrange the salad, pumpkin and walnuts on serving plates and drizzle with remaining dressing. Serve immediately with the chicken.

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