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Roast Chicken With Wine and Tarragon Gravy from Olive Magazine A
At a Glance
- Prep
- 15 minutes
- Cook
- 90 minutes
- Total
- 1 hr 35 min
- Yield
- 4.00 serving(s)
Categories
- Main Course
Cuisine
- British
Cooking Method
- Roast
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Roast Chicken With Wine and Tarragon Gravy from Olive Magazine A brings together 1 whole chicken, 1 onion (halved and sliced), 1 bunch tarragon in a practical dish for home cooking. It takes about 1 hr 35 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 whole chicken
- 1 onion (halved and sliced)
- 1 bunch tarragon
- 1 lemon
- salt and pepper
- 375 ml dry white wine
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Instructions
Heat oven to has 200, gas mark 6. Place onion halved and sliced into a roasting tin with ½ of the bunch of tarragon.
Place half of the lemon and the remaining tarragon (keeping a few leaves aside) into the cavity of the bird.
Season the chicken and place in the oven for one hour. After 1 hour pour in the white wine and cook for a further 30 minutes or until the chicken is cooked through.
Take chicken form tin and rest for 15minutes.
Discard the tarragon stalks and spoon of the excess fat from the liquid in roasting tin. Place tin on hob and let the gravy bubble up season add the reserved tarragon and cook for a couple of minutes.
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