Tarragon roast chicken

Tarragon roast chicken

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

This is the perfect alternative to Sunday roasts and is a real treat for family dinners come the end of the week. I just love the French-style creamy sauce, which tastes delicious with mash. Perfect for indulging!

Ingredients

Quantity Ingredient
1 chicken, about 1.5kg
50g lucy bee coconut oil
1/2 lemon
1 large bunch tarragon
himalayan salt
ground black pepper
chopped chives, to serve

For the sauce

Quantity Ingredient
6 shallots, finely chopped
1 garlic clove, crushed
150ml white wine vinegar
200ml see method for ingredients
3 teaspoons dijon mustard
60ml single cream
20g chopped tarragon leaves

Method

  1. Preheat the oven to 200°C.
  2. Prepare the chicken for roasting by rubbing it all over with the coconut oil. Put the chicken in a roasting tray and place the lemon half and tarragon inside the chicken. Season well, transfer to the oven and roast for 1¼–1½ hours, or until the juices run clear when the thickest part of the leg is pierced with a skewer. Remove the chicken from the roasting tray and keep warm.
  3. Place the tray over a medium heat and add the shallots, garlic and vinegar. Cook until softened, scraping any tasty bits from the bottom of the pan.
  4. Add the chicken stock and mustard, stir together and reduce for about 5 minutes. Gradually add the cream and warm through before sprinkling in the chopped tarragon.
  5. Carve the chicken. Serve with the tarragon sauce, sprinkled with chopped chives and accompanied by either Roast Potatoes or Potato and Celeriac Mash and steamed broccoli.
Tags:
coconut oil
healthy
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