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Sweet and Savory Baked Chicken with Pineapple and Tarragon

  • yield: Serves 6

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Ingredients

  • 4 sprigs fresh tarragon (2 sprigs chopped, 2 whole sprigs for roasting), plus more for garnish
  • Coarse salt and freshly ground pepper
  • 1 whole chicken (about 4 1/2 pounds), cut into pieces
  • 2 cups chopped fresh pineapple
  • 8 shallots (2 coarsely chopped, 6 halved lengthwise)
  • 2 tablespoons rice-wine vinegar
  • 1/2 teaspoon sugar
  • 1 tablespoon unsalted butter

Directions

  1. Step 1

    Preheat oven to 425 degrees. Stir chopped tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub mixture all over chicken. Transfer to a large roasting pan, arranging chicken so pieces are not touching. Refrigerate until ready to bake (up to 1 day).

  2. Step 2

    Put pineapple, chopped shallots, vinegar, sugar, and 1/2 teaspoon salt into a food processor. Process until mixture is slightly chunky, about 2 minutes.

  3. Step 3

    Spread pineapple mixture over chicken. Top with dabs of butter. Add the remaining tarragon sprigs and 6 shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.

Source
Martha Stewart Living, January 2007

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