Ben Tasker Eagle

Plum chicken with tarragon butter

Published: 2020-10-12 08:51:53 +0000
Categories: Main, Chicken,

This recipe gives some delicious moist chicken thighs, balanced by some soft and slightly tart plum pieces.

If you add potatoes it can be served as a meal in it's own right, if not then serving with roast potatoes and parsnips works really well.

Cooking Time

Prep: 10 mins
Cooking: 50 mins
Total: 60 mins




  • 8 boneless chicken thighs (or drumsticks if you prefer boned)
  • 1 large red onion
  • 8 plums
  • 200ml white wine
  • Olive oil
  • 125g margarine
  • runny honey
  • 4 tsp dried tarragon
  • 4 small potatoes (optional)


  1. Set the oven preheating to 200c
  2. If you're using them, peel the potatoes, cut into halves and set them boiling
  3. Peel the onion and chop into chunks
  4. Cut the plums in half and remove the stones
  5. Put the butter into a bowl, then add the dried tarragon
  6. Use a fork to mash them together
  7. Lay the chicken and onions in a large roasting tin/casserole dish
  8. Smother the chicken in tarragon butter
  9. Drizzle some olive oil over
  10. Pour the wine over
  11. If you're doing potatoes, wait until they've softened and then spoon them into the dish
  12. Bake in the oven for 20 mins
  13. Add the plums to the dish
  14. Bake for another 20 mins
  15. Drizzle some honey across the plums and the top of the chicken
  16. Bake for another 10 mins
  17. Remove from the oven and serve


chicken, plums, traybake, honey,
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