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Serve this tasty roast chicken with boiled potatoes, asparagus and lettuce for a complete mid-week meal.
Ingredients (serves 2)
10 sprigs tarragon
1.4kg small chicken
50g butter, softened
1 tbs olive oil
3 rashers bacon, rind removed, diced
2 garlic cloves, crushed
6 eschallots (shallots), finely chopped
225g frozen peas
200ml chicken stock
125g thin asparagus spears, woody end trimmed
2 little gem lettuces, quartered?
1/3 cup (80ml) thick cream
1 tbs Dijon mustard
Preheat the oven to 180°C.
Remove leaves from tarragon, roughly chop stems and place in chicken cavity. Chop leaves and mix 2 tablespoons with half the butter. Slide your hand beneath chicken skin to loosen, smear herbed butter under skin, then pat skin back into place. Place in a roasting pan and brush with oil. Roast for 1 hour or until cooked.
Melt remaining butter in a pan over medium heat, then add bacon and cook for 2 minutes or until starting to crisp. Add garlic, eschallots, peas, stock and remaining tarragon. Season with salt and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Add asparagus and lettuce, then cook for 2 minutes. Stir in cream and mustard. Serve carved chicken with sauce and boiled new potatoes.
Note: For a lower-fat version, omit the bacon, butter and cream. Serve the roast chicken with vegetables poached in stock.
delicious. - August 2003, Page 97
Recipe by Valli Little
More Chicken Recipes:
Traditional French roast chicken
French roast chicken with whole garlic
Chicken Fingers With Curried Ketchup
Barbecued chicken with guacamole
Chicken coleslaw sandwiches
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