Having plenty of young tarragon in the herb garden and some chicken I decided to cook tarragon chicken but I was unable to find the traditional recipe in any of my cookbooks except something really complicated in Larousse Gastronomique. So I improvised this:

– Fry some chicken thighs and drumsticks in a little olive oil
– add two chopped tomatoes, honey, lime juice and a little white wine stock
– cover on a low heat until chicken pieces are cooked through
– add some coconut milk and a large bunch of chopped tarragon
– serve with saffron rice