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French-style roast chicken with vegetable sauce
French-style roast chicken with vegetable sauce
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious roast chicken paired with boiled potatoes, asparagus, and lettuce - a satisfying midweek dinner.
Ingredients:
  • 10 sprigs tarragon
  • 1.4kg small chicken
  • 50g butter, softened
  • 18.20 gm olive oil
  • 3 rashers bacon, rind removed, diced
  • 2 garlic cloves, crushed
  • 6 eschallots (shallots), finely chopped
  • 225g frozen peas
  • 200ml chicken style liquid stock
  • 125g thin asparagus spears, woody end trimmed
  • 2 little gem lettuces, quartered
  • 80ml thickened cream
  • 23.40 gm Dijon mustard
Instructions:
  • Heat your oven to 180°C.
  • Separate tarragon leaves from stems. Roughly chop the stems and stuff them into the chicken cavity. Finely chop the leaves and combine with half of the butter. Gently separate the chicken skin, spread the herbed butter underneath, and smooth the skin back over. Transfer the chicken to a roasting pan, brush with oil, and roast for about 1 hour until fully cooked.
  • In a pan over medium heat, melt the rest of the butter. Add bacon and cook until starting to crisp, about 2 minutes. Stir in garlic, eschallots, peas, stock, and the rest of the tarragon. Season with salt and pepper. Bring to a boil, then simmer for 5 minutes over low heat. Add asparagus and lettuce, cook for an additional 2 minutes. Finish by stirring in cream and mustard. Serve the carved chicken with the sauce and boiled new potatoes.
  • Present the roast chicken accompanied by vegetables gently simmered in flavorful stock.

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