Roast chicken with tarragon mushroom jus
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh Tegel Chicken | |
| 1 | tablespoon | Melted butter |
| 1 | tablespoon | First Choice flour |
| 1 | Onion; finely chopped | |
| 1 | cup | Mushrooms; sliced |
| 1 | teaspoon | Fresh parsley; chopped |
| 1 | teaspoon | Fresh tarragon; chopped |
| 375 | millilitres | Campbell's chicken stock |
| 1 | tablespoon | Leggo's tomato paste |
| 1 | tablespoon | Cornflour |
| 3 | tablespoons | Cold water |
| Salt and black pepper | ||
Directions
Pre-heat the oven to 180 C.
Remove the chicken from the bag, rinse in cold water and pat dry.
Place into a roasting dish, brush with melted butter and sprinkle with flour.
Place into oven for 30 minutes per 500g or until cooked through (check no pink juices - pierce between the leg and thigh joint).
Remove from roasting dish and allow to stand for 5 minutes before carving.
Meanwhile, remove surplus oil from the juices. Place the pan onto a hot element, add the onions and cook for 1-2 minutes.
Add the mushrooms, parsley, tarragon, stock and paste. Mix well and heat.
Blend the cornflour and water together, mix well into the liquids to create a delicious mushroom jus.
Carve the chicken and serve a little jus over the top.
Serve with roasted and steamed seasonal vegetables.
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