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French-style roast chicken with vegetable sauce

Name: French-style roast chicken with vegetable sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 3
Cuisine: /french
Ingredients: 10 sprigs tarragon; 1.4kg small chicken; 50g butter, softened; 1 tablespoon olive oil; 3 rashers bacon, rind removed, diced; 2 garlic cloves, crushed; 6 eschallots (shallots), finely chopped; 225g frozen peas; 200ml chicken stock; 125g thin asparagus spears, woody end trimmed; 2 little gem lettuces, quartered; 1/3 cup (80ml) thick cream; 1 tablespoon Dijon mustard

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French-style roast chicken with vegetable sauce

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Serve this tasty roast chicken with boiled potatoes, asparagus and lettuce for a complete mid-week meal.

10 sprigs tarragon
1.4kg small chicken
50g butter, softened
1 tablespoon olive oil
3 rashers bacon, rind removed, diced
2 garlic cloves, crushed
6 eschallots (shallots), finely chopped
225g frozen peas
200ml chicken stock
125g thin asparagus spears, woody end trimmed
2 little gem lettuces, quartered
1/3 cup (80ml) thick cream
1 tablespoon Dijon mustard

Method

1.

Preheat the oven to 180°C.
2.

Remove leaves from tarragon, roughly chop stems and place in chicken cavity. Chop leaves and mix 2 tablespoons with half the butter. Slide your hand beneath chicken skin to loosen, smear herbed butter under skin, then pat skin back into place. Place in a roasting pan and brush with oil. Roast for 1 hour or until cooked.
3.

Melt remaining butter in a pan over medium heat, then add bacon and cook for 2 minutes or until starting to crisp. Add garlic, eschallots, peas, stock and remaining tarragon. Season with salt and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Add asparagus and lettuce, then cook for 2 minutes. Stir in cream and mustard. Serve carved chicken with sauce and boiled new potatoes.
4.

Serve the roast chicken with vegetables poached in stock.