Tarragon Baked Chicken
INGREDIENTS
100 grams butter, softened
grated rind 2-3 lemons
6 chicken leg and thigh portions
2 leeks, trimmed, rinsed and sliced
3-4 parsnips, peeled and sliced
¾ cups chicken stock
½ cup white wine
½ cup cream
With its refreshing aniseed flavour, tarragon is a great herb to use when roasting chicken.
METHOD
1. Place the dried tarragon in a small sieve, rinse under cold water for a fe seconds to rehydrate and drain well.
2. In a small bowl, mix together the softened butter, tarragon and lemon rind. Season with pepper and divide mixture in 7 portions.
3. Gently push your fingers under the chicken skin from the backbone side and lift it over the top of the drumstick as well. Place a portion of butter under the skin of each drumstick (the remaining butter portion will be used with the pumpkin).
4. Put the prepared leeks and parsnips in a large shallow ovenproof lasagne dish or roasting pan. Pour over the chicken stock and wine and season with a good dash of salt and pepper.
5. Arrange the chicken portions evenly over the top taking care not to overlap them.
6. Bake the chicken at 190ºC for about 45 minutes or until the pieces are golden and cooked through. Pour the cooking juices into a small saucepan, whisk in the cream and heat gently. Do not boil.
COOKS TIPS
Chicken pieces are quicker to cook and easier to serve than a whole chicken. However, if you prefer to use a whole chicken, allow 2 medium-sized chickens to serve 6.There are no comments for this recipe. You can leave a comment below.
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