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.