Did you "bash up" the tarragon in a mortar & pestle ?
I usually do, add a lug of EVOO, rock salt etc, etc, grind to paste & apply marinade for couple of hours.
Cook to liking.
The marinade I had on the chicken from the weekend was red chili flakes, combination of fresh herbs (basic poultry seasoning stuff), whole sliced clove of garlic, EVOO, salt & splash of dry white wine to thin out the paste a bit.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
