Recipe Get-ahead tarragon chicken : Practical and Delicious

Recipe Get-ahead tarragon chicken : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Get-ahead tarragon chicken. You are currently reading Recipe Get-ahead tarragon chicken : Practical and Delicious. This recipe is the creation of the chef Miranda Payne. Recipe Get-ahead tarragon chicken requires 30m, cook 1h 40m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

With pearl barley and plenty of vegies, this French braise is feel-good comfort food.

Ingredients:

15 Ingredients

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  105g (1/2 cup) pearl barley
  
  
  


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  2 tbsp olive oil
  
  
  


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  2 x 1.2kg chickens, each cut into 6 pieces
  
  
  


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  2 celery sticks, coarsely chopped
  
  
  


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  2 carrots, peeled, coarsely chopped
  
  
  


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  175g short-cut bacon rashers, rind removed, cut into batons
  
  
  


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  6 small French shallots, peeled, halved
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  2 Cream Delight potatoes, peeled, cut into 1.5cm pieces
  
  
  


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  2 dried bay leaves
  
  
  


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  1 Continental Salt Reduced Chicken Stock Pot
  
  
  


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  500ml (2 cups) boiling water
  
  
  


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  250ml (1 cup) white wine
  
  
  


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  2 tbsp chopped fresh tarragon
  
  
  


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  Crusty bread, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Place barley in a bowl. Cover with cold water. Set aside for 6 hours or overnight to soak. Drain.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 170C. Heat half the oil in a large frying pan over medium-high heat. Cook the chicken, in 2 batches, turning, for 5 minutes or until browned. Transfer to a plate.
  
  
  


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  Step 3
  
  
  
  
  Heat the remaining oil in the frying pan over medium heat. Cook the celery, carrot, bacon and shallot, stirring, for 5-6 minutes or until soft. Stir in the garlic for 1 minute or until aromatic. Transfer the vegetable mixture to a large, heavy-based roasting pan. Stir in the potato, barley and bay leaves. Arrange the chicken pieces on top.
  
  
  


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  Step 4
  
  
  
  
  Dissolve stock in the boiling water. Add the stock, wine and tarragon to the frying pan over medium-high heat. Bring to the boil. Season. Pour over the chicken mixture. Cover the roasting pan tightly with 2 layers of foil. Bake for 1 hour or until the chicken is cooked through. Transfer the chicken to a plate and cover to keep warm. Bake the vegetables, covered, for a further 20 minutes or until tender. Serve the chicken and vegetables with bread.
  
  
  

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