Chicken Marylands

Serves: 2

2 Chicken Marylands (or thighs)
1 Garlic clove, thinly sliced
2 Tbsp butter
2 Tbsp Tarragon
1 cup white wine
1 cup chicken broth
2 Tbsp Dijon mustard

Potatoes
Carrots
Parsnips

Thoroughly wash the chicken, leaving the skin on. Pat dry. With a sharp knife, slice a few holes in the chicken skin. Tuck in the garlic slices and butter. Sprinkle the tarragon over the chicken, patting in. Place the chicken in a large oven proof dish.

Peel carrots, potatoes and parsnips, place around the veggies around the chicken. You can add whole garlic cloves or a quartered onion if desired.

In a meauring cup, combine the white wine, mustard and chicken stock. Stir well and pour over chicken and veggies. Top with a little extra tarragon. Cover and cook at 180C for 70 minutes. Uncover and bake for another 10-20 minutes.

Chicken & Dill Souvlaki

Serves: 4

3 Tbsp evoo
3 Tbsp lemon juice
Salt & Pepper
cooked chicken
1 Kirby cucumber, sliced into half moons
1/2 sm red onion
2 Tbsp chopped dill
4 flat breads
1/2 cup Greek yogurt
1 Tbsp minced garlic

In a large bowl combine oil, lemon juice, salt, and pepper. Fold in the chicken, cucumbers, onion and dill.

Divide the mixture evenly among the flatbreads. Mis the yogurt and garlic together. Serve on top of the chicken.