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Roasted Chicken with Tarragon Jus

Roasted Chicken with Tarragon Jus
Roasted Chicken with Tarragon Jus is a gluten free and דל פחמימות, main course. This recipe makes 4 servings with 1232 calories, 92g of protein, and 85g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. If you have olive oil, chicken, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

Instructions

1
Preheat the oven to 40
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OvenOven
2
Place the chicken in a small roasting pan. Rub 1 tablespoon of the butter over the chicken and season with salt and pepper. Roast for about 1 hour and 20 minutes, rotating the pan once, until the skin is browned and crisp and the chicken is cooked.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
ButterButter
Dry Seasoning RubDry Seasoning Rub
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Roasting PanRoasting Pan
3
Meanwhile, in a medium saucepan, melt 1 tablespoon of the butter.
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ButterButter
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Sauce PanSauce Pan
4
Add the wing tips, neck, gizzard, onion and carrot, season with salt and pepper and cook over moderate heat until browned all over, about 10 minutes.
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Salt And PepperSalt And Pepper
CarrotCarrot
OnionOnion
5
Add the wine and simmer over moderately high heat until reduced to 2 tablespoons, about 4 minutes.
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WineWine
6
Add the stock and bring to a boil. Simmer over low heat for 20 minutes.
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StockStock
7
In a large skillet, bring 1/2 inch of water to a boil.
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WaterWater
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Frying PanFrying Pan
8
Add the sugar snaps and cook over high heat until bright green but still crisp, about 2 minutes.
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SugarSugar
9
Transfer to a plate and set aside.
10
Wipe out the skillet and heat 2 tablespoons of the olive oil.
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Olive OilOlive Oil
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Frying PanFrying Pan
11
Add the white mushrooms, season with salt and pepper and cook over high heat for 1 minute. Stir and cook over moderate heat until any exuded juices evaporate and the mushrooms start to brown, about 7 minutes.
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Salt And PepperSalt And Pepper
White Button MushroomsWhite Button Mushrooms
MushroomsMushrooms
12
Add the remaining 1/2 tablespoon of olive oil to the skillet.
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Olive OilOlive Oil
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Frying PanFrying Pan
13
Add the oyster mushrooms, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 3 minutes longer.
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Oyster MushroomsOyster Mushrooms
Salt And PepperSalt And Pepper
14
Add the shallot and cook, stirring, until softened, about 2 minutes.
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ShallotShallot
15
Remove the mushroom mixture from the heat.
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MushroomsMushrooms
16
When the chicken is done, tilt it to release the juices from the cavity into the pan.
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Whole ChickenWhole Chicken
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Frying PanFrying Pan
17
Transfer the chicken to a carving board and keep warm.
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Whole ChickenWhole Chicken
18
Pour the pan juices into the saucepan with the stock, scraping in any browned bits.
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StockStock
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Sauce PanSauce Pan
Frying PanFrying Pan
19
Add the tarragon sprigs and simmer the stock over moderate heat for 5 minutes. Strain the jus through a sieve into a small saucepan and skim the fat from the surface. Boil over high heat until reduced to 3/4 cup, about 4 minutes. Stir in half of the tarragon leaves and season with salt and pepper.
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Salt And PepperSalt And Pepper
TarragonTarragon
StockStock
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SieveSieve
20
Reheat the mushrooms over moderately high heat.
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MushroomsMushrooms
21
Add the remaining 1/2 tablespoon of butter and the blanched sugar snaps and cook, stirring, until heated through. Season with salt and pepper and stir in the remaining tarragon leaves.
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Salt And PepperSalt And Pepper
TarragonTarragon
ButterButter
SugarSugar
22
Carve the chicken and arrange on 4 plates. Spoon the mushrooms and sugar snaps alongside and pass the jus at the table.
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MushroomsMushrooms
Whole ChickenWhole Chicken
SugarSugar
DifficultyExpert
Ready In1 h, 35 m.
Servings4
Health Score30
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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