Preparation time: 5 mins + marinading time (min. two hours, max. overnight) + cooking time (varies depending on your preferred cooking method)
Ingredients
- As many free-range chicken breasts as you need for the number of people you're catering for
- Jar of minced garlic
- Jar of dried tarragon
- Extra virgin olive oil
Method
- Place chicken breasts in a container large enough to hold them fairly snugly - you want as much of the marinade to be in contact with the chicken at any one point as possible.
- Scoop half to one teaspoon of minced garlic onto each chicken breast (the quantity of garlic depending on how much contact you are likely to have with your fellow man over the next day or two; and making sure not to touch the chicken and return the teaspoon to the jar - that way food poisoning lies!).
- Shake a generous quantity of tarragon over the whole.
- Pour a liberal amount of extra virgin olive oil over the whole shebang and mix the whole lot up. You want garlic, tarragon and olive oil over everything. Then cover the container and return to the fridge.
- Depending on how long you've got (overnight ideal, but a couple of hours will work too), turn the chicken every couple of hours to make sure the marinade is soaking in all over the place.
- When it's time to cook, simply whack the beautifully marinaded chicken into a frying pan, the oven or onto the BBQ and cook as usual.
- Serve with a salad and a fresh, crispy bread roll.