Garlic and Tarragon Chicken

You will need:

2 skinned free range chicken breast fillets
1 large onion (sliced)
6 garlic cloves (very finely chopped)
2 or 3 large closed cup mushrooms
Olive oil
2 generous pinches of dried tarragon
Salt

Put oven on to preheat to 200 degrees centigrade. Arrange most of the onion and mushroom slices intermittently on the bottom of a round casserole dish. Drizzle with olive oil and sprinkle over about one third of the garlic and some tarragon. Place the chicken breasts on top, with the remaining onion and mushroom slices and garlic on top of them and a further sprinkling of tarragon. Season with salt and drizzle with a little more olive oil. Put the lid on the dish and cook in the oven for about 30 minutes. Take the dish from the oven and with a metal skewer, check the chicken juices are running clear and that the meat is properly cooked. Serve with boiled baby new potatoes, swirled in butter and dill weed.

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