Description
French-style whole roast chicken with the most delicious creamy tarragon sauce! This is a wonderful sunday or company meal served with heaps of fluffy mashed potatoes, a green leafy salad or seasonal vegetables, and some crusty bread. Very easy recipe that can be made either in the oven, -or- in the crock-pot. Adapted from the le creuset website.
Ingredients
- Roasting Chickens
- Dried Tarragon
- Salt And Pepper
- Hot Chicken Stock
- Heavy Cream
- Cornstarch
Instructions
- Preheat the oven to 350f
- Lightly grease the inside of le creuset or crock pot
- Wash and dry the chicken and truss into shape
- Grease it lightly all over with olive oil and rub a little salt and pepper on the skin
- Place the chicken, breast side up, in le creuset or crock pot, and sprinkle the tarragon over the breasts and legs
- Cover le creuset with the lid, place it in the heated oven, and roast for 2 to 2 1 / 2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180f
- Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce
- Sauce:
- To make the sauce, pour out any excess fat from the pan
- Pour the hot stock into le creuset and place it over medium heat on the stove top and bring to a boil
- Stir to remove any residues from the bottom, which can be incorporated into the sauce
- Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch
- Reduce the heat and simmer for 2 to 3 minutes, stirring constantly
- Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side