Recipe file: Slow-roasted tarragon chicken with potatoes and garlic

(Serves 4-6)

Ingredients:

1 chicken (approx. 1.5 kg), cut into 10 pieces

2-3 potatoes (approx. 500 g) peeled and quartered

2 heads garlic, separated into unpeeled cloves

2 tablespoons chopped fresh tarragon, divided into 3 portions

3 tablespoons olive oil

1 tablespoon soy sauce

Salt and pepper to taste

1/3 cup wine (preferably white, but red will do, too)

Procedure:

Preheat the oven to 325F/160C.

Wash and dry the chicken pieces and toss with 2 tablespoons olive oil, 1 1/2 tablespoons salt, and (preferably) freshly cracked pepper to taste.

Put potatoes and garlic in a baking dish and toss with 1/3 of the tarragon, 1 tablespoon olive oil, 1 tablespoon salt, and freshly cracked pepper to taste.

Place chicken on top of the potatoes, then sprinkle with another portion of tarragon. Pour the soy sauce and the wine over everything.

Cover dish tightly with foil and cook for 2 hours.

Increase heat to 400F/200C. Remove foil from the dish and spoon the pan juices over the chicken. Return dish to oven and cook for 30 minutes more or until the chicken, potatoes and garlic are golden brown.

Garnish with remaining tarragon and serve.