Prep 15 mins
Cook 1 hr
I love tarragon and found this on epicurious.com so I'm saving it here. This sounds like a great chicken.
- Preheat oven to 400°F
- Rinse chicken thoroughly inside and out.
- Pat dry.
- Sprinkle chicken inside with salt and pepper.
- Place tarragon sprigs in cavity.
- Rub butter all over outside of chicken.
- Place chicken in roasting pan.
- Sprinkle with salt and pepper.
- Pour 1/2 cup water into roasting pan.
- Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour.
- Transfer chicken to platter; cover with foil while making sauce.
- Transfer pan juices to medium saucepan.
- Freeze until fat rises to top, about 10 minutes.
- Spoon off fat; discard.
- Add vermouth to pan juices in saucepan.
- Boil until slightly reduced, about 3 minutes.
- Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes.
- Season sauce with salt and pepper.
- Serve with chicken.
Wow!! this is a wonderful recipe, we had it with green beans and parsley potatoes. The sauce is very good so much flavour, how could anyone resist it. I made it to the recipe and the timings were spot on. What a great idea putting the saucepan in the freezer to get rid of the fat. when you carve the chicken the aroma that comes off it is wonderful, DH gave it 10 this is a recipe that I will most certainly make again, very easy to put together also good enough to serve at a dinner party. Made for PAC Spring 2010