Mustard-buttered chicken with tarragon, peas & carrots

Name: Mustard-buttered chicken with tarragon, peas & carrots
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 140 grams butter, softened; 2 chicken approx 1½ kg 3lb 5oz each; 454 grams whole garlic bu , cut across the middle; 175 milliliters white wine; 300 milliliters chicken stock; 500 grams Chantenay or baby carrot; 1 small handful each chopped tarragon and parsley

Mustard-buttered chicken with tarragon, peas & carrots is a main course that serves 8. One portion of this dish contains about 41g of protein, 44g of fat, and a total of 677 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up garlic bulb, tarragon and parsley, baby carrot, and a few other things to make it today. Users who liked this recipe also liked Mustard-Tarragon Zucchini Pasta Salad with Smoked Salmon and Peas, Tender Tarragon Chicken Thighs with Buttered Leeks, and Tarragon Chicken With Peas.

Instructions

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Beat the mustard and butter together, then season well.

Ingredients you will need

Mustard

Butter

Put the chickens into a large roasting tin; then, starting at the neck end, pull the skin away from the breast and thigh meat with your fingers. Stuff the butter under the skin, saving 1 tbsp for later. Put half the garlic bulb into each cavity. Season generously, cover with foil, then roast for 1 hr, uncovering for the final 20 mins, until crisp and golden.

Ingredients you will need

Meat

Butter

Garlic

Equipment you will use

Aluminum Foil

Lift the birds onto a board, then sit the pan on the hob and splash in the wine. Reduce for 5 mins, scraping up the meaty bits with a wooden spoon, then add the stock and bring to a simmer. Tip in the carrots, cover with a sheet of foil, then cook for 5 mins. You can do this ahead of time.

Ingredients you will need

Carrot

Stock

Wine

Equipment you will use

Wooden Spoon

Aluminum Foil

Frying Pan

Add the peas and simmer for a few mins until tender. Just before serving, whisk in the reserved mustard butter, chopped herbs and any resting juices, then season to taste. If you like, transfer everything to a platter and bring to the table or simply return the chickens to the roasting pan.

Ingredients you will need

Chicken

Mustard

Butter

Herbs