Chicken with Tomatoes and Tarragon

This juicy and tender chicken is scented with the sweetness of tarragon and the healthy flavors of tomatoes, leeks, green onions and garlic (with a little white wine). This would be a nice company dish, or a homey supper served with buttered egg noodles and a salad. Prep time includes marinating, and you could use canned diced tomatoes (to equal 4 cups) instead of fresh to save some time; but in the summer use vegetables right out of the garden!

• Ready In: 9 hrs
• Serves: 3-4

Ingredients

• 3  boneless skinless chicken breasts
• 8  medium tomatoes, peeled,chopped and seeded
• 1  leek, white part and a little green,chopped
• 4  cloves garlic, minced
• 2  green onions, cut into 1 inch pieces white part and a little green
• 2  tablespoons fresh parsley, chopped
• 1 1⁄2 teaspoons dried tarragon
• 2  tablespoons soy sauce
• 1  cup chicken broth
• 1  cup white wine
•  salt and black pepper

Directions

1. Place washed chicken in a baking dish.
2. In a large bowl, combine the rest of the ingredients.
3. Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
4. Preheat oven to 350 degrees F.
5. Pour off marinade into a skillet and cook it down to about half of its volume.
6. Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.