Recipe French-style roast chicken with vegetable sauce : Practical and Delicious

Recipe French-style roast chicken with vegetable sauce : 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 French-style roast chicken with vegetable sauce. You are currently reading Recipe French-style roast chicken with vegetable sauce : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe French-style roast chicken with vegetable sauce requires 20m, cook 1h and serve 3. Caution: allergy Contains milk, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Serve this tasty roast chicken with boiled potatoes, asparagus and lettuce for a complete mid-week meal.

Ingredients:

13 Ingredients

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  10 sprigs tarragon
  
  
  


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  1.4kg small chicken
  
  
  


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  50g butter, softened
  
  
  


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  1 tbsp olive oil
  
  
  


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  3 rashers bacon, rind removed, diced
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  6 eschallots (shallots), finely chopped
  
  
  


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  225g frozen peas
  
  
  


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  200ml Massel chicken style liquid stock
  
  
  


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  125g thin asparagus spears, woody end trimmed
  
  
  


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  2 little gem lettuces, quartered
  
  
  


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  1/3 cup (80ml) thick cream
  
  
  


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  1 tbsp Dijon mustard
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 180°C.
  
  
  


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  Step 2
  
  
  
  
  Remove leaves from tarragon, roughly chop stems and place in chicken cavity. Chop leaves and mix 2 tablespoons with half the butter. Slide your hand beneath chicken skin to loosen, smear herbed butter under skin, then pat skin back into place. Place in a roasting pan and brush with oil. Roast for 1 hour or until cooked.
  
  
  


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  Step 3
  
  
  
  
  Melt remaining butter in a pan over medium heat, then add bacon and cook for 2 minutes or until starting to crisp. Add garlic, eschallots, peas, stock and remaining tarragon. Season with salt and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Add asparagus and lettuce, then cook for 2 minutes. Stir in cream and mustard. Serve carved chicken with sauce and boiled new potatoes.
  
  
  


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  Step 4
  
  
  
  
  Serve the roast chicken with vegetables poached in stock.
  
  
  

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