French Tarragon Roast Chicken

"Easy way to roast a chicken, great taste, with a different style sauce. Cook on a rack over roasting dish and cover with greaseproof paper. Makes a good weekday meal."
 
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photo by Brian Holley photo by Brian Holley
photo by Brian Holley
Ready In:
1hr 40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Heat oven to 180c.
  • Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
  • Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
  • Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
  • In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
  • With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
  • Remove the bird from the pan and set aside.
  • Whisk the liquid from the roasting pan into the sauce and add the cream.
  • Pour some of the sauce over the bird.
  • Serve the remaining sauce separately.
  • Serve with boiled potatoes, glazed carrots and runner beans.

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Reviews

  1. I found this recipe on the Le Creuset site. It's awesome and even simpler than this version. Wash & dry the chicken, rub with the EVOO sprinkle w/tarragon, out in dutch oven, put on lid, put in 350F oven and go do something for 2 rto 2 1/2 hours. Meat falls off the bones. Great right way or great for follow on meals. One of the few non-grilled chicken recipes I like.
     
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