I made a lovely Whole Roasted Tarragon Chicken dish a few weeks ago, unfortunately the photograph didn’t do it justice and it was a bit fiddly, so I went back to the drawing board and came up with this. Here is a delicious tray bake that will now feature regularly in my house hold. It was delicious and creamy and there is a reason why this classic flavour combination has been around for years. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serves 3-4 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS
8 Chicken Thighs - skin & bone attached 1 bunch fresh tarragon 2 onions - chopped 2 garlic cloves - crushed 200ml creme fraiche 150g mixed mushrooms - sliced 1 lemon cut into wedges ⠀
⠀⠀⠀⠀⠀⠀⠀⠀ METHOD
Place the onions and garlic in a large roasting tin. Drizzle with olive oil, season and mix until the garlic is evenly distributed. Place the chicken on top and season. Nestle 3 sprigs of tarragon into the tray and roast at 200 degrees for 25 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Finely chop the remaining tarragon, discarding any woody bits. Mix into the tub of creme fraiche. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Remove the chicken from the oven and place the chicken on a plate leaving the onion mixture in the pan. Pour in the creme fraiche mushrooms and tarragon and stir until combined. Return the chicken to the pan and cook for another 10-15 minutes. Serve with a lemon wedge.
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