Roast Chicken With Wine And Tarragon Gravy From Olive Magazine A Recipes

ROAST CHICKEN WITH WINE AND TARRAGON GRAVY

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.

CHICKEN WITH TARRAGON AND WHITE WINE

Steps:

• For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
• For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
• To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.

ROAST CHICKEN WITH WINE AND TARRAGON GRAVY FROM OLIVE MAGAZINE A

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.

CHICKEN WITH TARRAGON, GARLIC & OLIVES

Steps:

• Season the chicken with plenty of ground black pepper, and salt if you want. Heat the butter in a sauté pan and brown the chicken over a medium heat. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden. Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few mins.
• Reduce the heat, add the stock, olives and half the tarragon. Return the chicken to the pan and simmer gently for about 30 mins until the chicken is cooked through and tender, and the wine stock has reduced. Garnish with extra tarragon and serve with crusty mustard potatoes, below, and plenty of fresh bread to mop up the delicious pan juices.

ROAST CHICKEN WITH TARRAGON

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.

ROASTED TARRAGON CHICKEN AND GRAVY

Steps:

• Leave chicken whole.
• Wash chicken, drain and pat dry.
• Mix tarragon and garlic together.
• Sprinkle mixed seasonings inside cavity of chicken and over the outside.
• Place chicken in crock pot, breast side up.
• Pour broth into crock pot.
• Sprinkle rest of seasoning mix over the chicken.
• Cover and cook on low for 8 hours.
• To make gravy:.
• Remove chicken from crock and keep warm.
• Add thickening to thicken gravy to desired thickness.
• To bake in oven:.
• Put chicken in roasting pan.
• Bake at 350°F for 1 hour or until chicken is golden and juices run clear.
• Use broth to make gravy.

LIME TARRAGON ROASTED CHICKEN WITH GRAVY

Steps:

• Rinse chicken, removing innards.
• Place chicken in roaster (or pan w/loose foil).
• Mix lime juice, soy sauce and tarragon and spoon over chicken, make sure to put some in cavity.
• Bake 375 Degrees.
• About every 1/2 hour baste with juices from pan.
• Bake time should be about 1 3/4 to 2 hours.
• Internal temp.
• should be 185 degrees when done.
• Remove cover last 1/2 hour of baking.
• Place chicken on platter, cover loosely w/ foil.
• Add enough water to drippings to make 2 1/2 cups liquid, pour into saucepan.
• Mix 1/2 cup water with corn starch, add to saucepan.
• Wisking liquid, bring to slow boil until thickened.
• Add small amount of salt or garlic if needed.
• Serve with chicken and mashed potatoes.

CHICKEN WITH TARRAGON, GARLIC & OLIVES

Steps:

• Season the chicken with plenty of ground black pepper, and salt if you want.
• Heat the butter in a sauté pan and brown the chicken over a medium heat. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden.
• Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few minutes
• Reduce the heat, add the stock, olives and half the tarragon.
• Return the chicken to the pan and simmer gently for about 30 mins until the chicken is cooked through and tender, and the wine stock has reduced.
• Garnish with extra tarragon and serve with new potatoes and plenty of fresh bread to mop up the delicious pan juices.