roast chicken Recipe
Ingredients
1 lemon, halved
3 tablespoons chopped fresh tarragon
250ml (1 cup) dry white wine
250ml (1 cup) Campbell's Real Stock Chicken
2 tablespoons Dijon mustard
20g (1 tablespoon) unsalted butter
20ml (1 tablespoon) olive oil
4 large chicken pieces on the bone (preferably Maryland)
2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces
4 garlic cloves, peeled
6 eschallots (shallots)
roast chicken Recipe
Method
Step 1
Preheat the oven to 220°C.
Step 2
Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).
Step 3
Add potatoes to the frying pan and cook until light golden. (They don't need to be cooked through yet.) Arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.
Step 4
Place the roasting pan on the stovetop over medium heat. Add the wine, stock and mustard and cook, stirring, for 3-4 minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with a green salad.
Ingredients
1 lemon, halved
3 tablespoons chopped fresh tarragon
250ml (1 cup) dry white wine
250ml (1 cup) Campbell's Real Stock Chicken
2 tablespoons Dijon mustard
20g (1 tablespoon) unsalted butter
20ml (1 tablespoon) olive oil
4 large chicken pieces on the bone (preferably Maryland)
2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces
4 garlic cloves, peeled
6 eschallots (shallots)
roast chicken Recipe
Method
Step 1
Preheat the oven to 220°C.
Step 2
Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).
Step 3
Add potatoes to the frying pan and cook until light golden. (They don't need to be cooked through yet.) Arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.
Step 4
Place the roasting pan on the stovetop over medium heat. Add the wine, stock and mustard and cook, stirring, for 3-4 minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with a green salad.
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