Chicken With Tarragon Cream Sauce

Recipe by lazyme
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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