ROAST CHICKEN WITH WINE AND TARRAGON GRAVY FROM OLIVE MAGAZINE A
Remove skin before serving to make slimming world friendly approximately 4 syns per serving serves 4
Provided by cakeinmyface
Categories < 4 Hours
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to has 200, gas mark 6. Place onion halved and sliced into a roasting tin with ½ of the bunch of tarragon.
- Place half of the lemon and the remaining tarragon (keeping a few leaves aside) into the cavity of the bird.
- Season the chicken and place in the oven for one hour. After 1 hour pour in the white wine and cook for a further 30 minutes or until the chicken is cooked through.
- Take chicken form tin and rest for 15minutes.
- Discard the tarragon stalks and spoon of the excess fat from the liquid in roasting tin. Place tin on hob and let the gravy bubble up season add the reserved tarragon and cook for a couple of minutes.
Nutrition Facts : Calories 814.6, Fat 53, SaturatedFat 15.2, Cholesterol 243.8, Sodium 233.3, Carbohydrate 8.1, Fiber 1.6, Sugar 2.1, Protein 57.9
ROAST CHICKEN WITH WINE AND TARRAGON GRAVY
Our best ever Sunday roast: chicken is served with tarragon-infused gravy. Rest the chicken for 15 minutes for a tender, juicy, plate full.
Provided by olivemagazine
Time 2h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat the oven to 200c/fan 180c/gas 6. Put a halved and sliced onion and ½ a bunch of tarragon in a roasting tin. Put a lemon half and the rest of the tarragon bunch (keeping back a few leaves) inside the cavity of a whole chicken. Smear some softened butter over the breast and season well all over.
- Sit the chicken on the onion and cook for 1 hour, then pour in ½ bottle dry white wine and cook for 30 minutes or until the chicken is cooked through. Take the chicken from the tin and rest under foil for 15 minutes. Discard the tarragon stalks and spoon off the excess fat. Put the tin on the hob and let the gravy bubble up. Season, add the reserved tarragon, cook for a couple of minutes then serve with the chicken.
ROAST CHICKEN WITH TARRAGON
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
- Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
- Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
- Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams
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