Best French Tarragon Roast Chicken Recipes

LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Preheat the oven to 350°F.
• 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 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
• 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. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
• Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.

FRENCH TARRAGON ROAST CHICKEN

Steps:

• Heat oven to 180c.
• Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
• Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
• Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
• In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
• With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
• Remove the bird from the pan and set aside.
• Whisk the liquid from the roasting pan into the sauce and add the cream.
• Pour some of the sauce over the bird.
• Serve the remaining sauce separately.
• Serve with boiled potatoes, glazed carrots and runner beans.