January Recipe of the Month

Tarragon Chicken 

Servings: 4 
Prep: 5 minutes 
Cook: 1.5 hours

-4 lbs skinned chicken 
-28 g butter
-1o oz chicken stock
-1 tbs tarragon
-5 oz double cream
-1/4 tsp salt
-1/4 tsp ground black pepper

-Preheat oven to 375
-Rub the chicken with half the tarragon, then place in a flameproof casserole.
-Dot with the butter and our around the stock.
-Cover the casserole, place it in the oven and cook for 1.5 hours or until tender, basting occasionally.
-Transfer the chicken to a warmed serving dish and keep hot.
-Stir the remaining tarragon and the half the cream into the cooking liquid in the casserole.
-Bring to the boil top of the stove, stirring well, and simmer for about 5 minutes.
-Stir in the remaining cream and adjust seasoning to taste.

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