Recipe Roasted chicken with mustard and herb sauce : Practical and Delicious

Recipe Roasted chicken with mustard and herb 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 Roasted chicken with mustard and herb sauce. You are currently reading Recipe Roasted chicken with mustard and herb sauce : Practical and Delicious. This recipe is the creation of the chef Lucy Nunes. Recipe Roasted chicken with mustard and herb sauce requires 20m, cook 1h and serve 8. Caution: allergy Contains peanuts, tree nuts, milk, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Our roasted chicken with mustard and herb sauce is perfect for entertaining.

Ingredients:

11 Ingredients

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  8 (200g each) chicken marylands, skin removed
  
  
  


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  1/2 cup dijon mustard
  
  
  


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  4 garlic cloves, crushed
  
  
  


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  1 tbsp chopped fresh tarragon leaves
  
  
  


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  1/4 cup chopped fresh flat-leaf parsley leaves
  
  
  


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  1 tbsp olive oil
  
  
  


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  2 medium brown onions, finely chopped
  
  
  


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  2/3 cup dry white wine
  
  
  


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  2/3 cup Massel salt reduced chicken style liquid stock
  
  
  


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  Fresh flat-leaf parsley leaves, to serve
  
  
  


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  Tarragon leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C/180°C fan-forced. Place chicken, in a single layer, in a large flameproof roasting pan. Combine mustard, garlic, tarragon and parsley in a bowl. Spread over chicken.
  
  
  


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  Step 2
  
  
  
  
  Roast chicken for 40 minutes or until juices run clear when thickest part of chicken is pierced with a skewer. Transfer to a plate. Cover loosely with foil to keep warm.
  
  
  


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  Step 3
  
  
  
  
  Heat roasting pan over medium-high heat. Add oil and onion. Cook, stirring, for 5 minutes or until onion has softened. Add wine. Bring to the boil.
  
  
  


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  Step 4
  
  
  
  
  Add stock. Simmer for 8 minutes or until sauce has slightly thickened. Return chicken to pan. Cook, basting with sauce, for 3 to 5 minutes or until heated through. Top with parsley and tarragon. Serve.
  
  
  

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