Years ago I baked chicken pieces in cream, tarragon and carmelised onions for a dinner party. It was excellent, but very rich. This is a lighter alternative, perfect for a summer evening tea.

You will need

  • Chicken thighs. 2 per person
  • A tub of low fat greek yoghurt
  • A large bunch of tarragon
  • A bag of peppery salad. Finally a use for rocket!
  • A squeeze of lemon


  1. Stick the chicken in a metal backing tray and into an oven at 180o
  2. Bake until just done.
  3. Stick bunches of tarragon under each piece of chicken and top with a good blob of Greek yoghurt. Spread it out more than I did and a scrape of black pepper.
  4. Bake for another ten minutes. There should be plenty of juices.
  5. Leave to cool for five minutes
  6. Whisk all the juices with a couple of heaped tablespoons of yoghurt and a squeeze of lemon. Here I made a mistake and should have stripped the eaves from the cooked tarragon
  7. Pile salad onto a plate, top with chicken and pour over the sauce. Note I should really not have added the tarragon stems.
  8. Serve immediately, warm things on top of salad wait for no man.


Creamy wihtout being too heavy. Lemon offsets the grease of the chicken (no extra fat was added). I left the bone in the chicken which might have been a mistake for ease of eating.

Chicken after the first bake On tiny beds of herbs Wearing tiny yoghurt hats After the second bake This was not a good idea Ready to eat (should not have had sticks)