Tarragon Chicken with Caramelized Onions

Serves 4

Ingredients

4 skinless, boneless chicken breasts  

2 onions, thinly sliced

2 garlic cloves, crushed

60ml/ 4tsp chopped fresh tarragon

juice of 2 oranges

45ml/3tbsp sunflower oil

15ml/tbsp light brown sugar

60ml/4tbsp white wine

75g/3oz butter

salt and freshly ground pepper

For the Herb Butter

115g/4oz butter

60ml 4tbsp orange juice

60ml/4tbsp chopped fresh tarragon

Method

First, make the butter. Put the butter in a bowl. Gradually beat in the orange juice, then add the chopped tarragon. Cut a 25 x 20cm piece of greaseproof paper. Spoon the herb butter on to the paper in a broad line.

Fold the edge of the paper over the butter and pat down lightly. Roll the paper over the butter, squeezing it gently to form a long, even roll.

Twist the paper to form a "cracker" , then chill the herb butter until firm.

Place the chicken, onions, garlic and half the tarragon in a bowl with the orange juice. Marinate for 4 hours. Remove the chicken from the marinade. Heat 15ml/1 tbsp oil in a frying pan. Add the onions and marinade. Cover and allow to simmer gently for 15 minutes.

Add the sugar to the pan and cook, uncovered, for 15 minutes. Meanwhile, heat  the remaining oil in another frying pan and brown the chicken. Lower the heat and cook for 10-12 minutes, turning halfway through. Place the chicken on a serving plate and keep hot.

Pour wine into the pan. Stir well and cook until it has reduced by two thirds. Whisk in small pieces of butter. Add the remaining tarragon, Cook for 2-3 minutes, season and pour over the chicken. Serve topped with slices of herb butter and accompanied by caramelized onions.