Recipe from The Art of Real Food by Joanne Nest and Laura Kenny
4 cups Green Tomatoes, small diced
1 TB Honey
1/2 cup Water
2 TB Butter
2 TB Olive Oil
2 chickens, cut into 8 pieces each
Salt and Pepper to taste
1 cup Cream
2 TB fresh Tarragon, chopped
3 TB Parmesan Cheese, shaved
Preheat oven to 350 F. In a small pot, cook tomatoes with honey and water 30 to 40 minutes. Puree until smooth. Mix in cream and tarragon. Set aside. In a large sauce pan, heat butter and oil. Season chicken lightly with salt and pepper, and sear until golden brown. Transfer chicken to a large baking dish. Pour tomato puree over chicken pieces. Bake 45 to 60 minutes, until chicken is cooked through. Garnish with Parmesan cheese and tarragon.