Roast tarragon chicken with white wine gravy
Roast tarragon chicken with white wine gravy features tender chicken infused with aromatic tarragon and zesty lemon, complemented by a rich gravy made from white wine. The cooking method involves roasting, allowing the flavors to meld beautifully, making it ideal for a special occasion.
Cook time 80 min
Prep time 20 min
Ingredients:
1/2 cup tarragon (estragon)1/2 cup butter
3 lb whole chicken
1 lemon
2 garlic cloves
1 cup white wine
2 cups chicken gravy
1 tbsp all-purpose white wheat flour
Roast tarragon chicken with white wine gravy is a delightful and aromatic dish perfect for dinner parties or a special family meal. The tarragon adds a unique, slightly anise-like flavor, while the white wine gravy enhances the dish with its rich and savory taste. This recipe is not just delicious but also relatively simple to prepare.
Instructions:
Preheat your oven to 375°F (190°C).
In a small bowl, combine the softened butter, minced garlic, and chopped tarragon. Mix until well blended. Set aside a small portion of the herb butter for use later.
Pat the chicken dry with paper towels. Rub the majority of the herb butter generously all over the chicken, including under the skin for enhanced flavor. Season with salt and pepper both inside and out.
Take the halved lemon and place it inside the cavity of the chicken. This will add a subtle citrus flavor to the dish.
Place the chicken in a roasting pan, breast side up. Pour the white wine into the pan around the chicken, not directly over it. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear when the thigh is pierced.
Once cooked, remove the chicken from the oven and let it rest on a cutting board for at least 15 minutes. This allows the juices to redistribute, ensuring the meat stays moist.
While the chicken is resting, prepare the white wine gravy. Place the roasting pan with the remaining juices and white wine on the stove over medium heat. Whisk in the reserved herb butter and the all-purpose flour. Cook, stirring constantly, until the mixture thickens and becomes smooth. Add in the chicken gravy and simmer for a few more minutes until desired consistency is achieved. Adjust seasoning with salt and pepper.
Carve the rested chicken and serve with the white wine gravy drizzled on top. Garnish with extra fresh tarragon if desired.
With its robust flavors and tantalizing aroma, roast tarragon chicken with white wine gravy is a dish that is sure to impress. By following these tips and taking the time to properly prepare and roast your chicken, you'll create a memorable meal that is both impressive and deeply satisfying. Enjoy this dish with a side of roasted vegetables or a simple salad for a complete and delicious dining experience.
Roast tarragon chicken with white wine gravy FAQ:
Roast the chicken for about 1.5 to 2 hours at 375°F (190°C). The cooking time can vary based on the size of the chicken, so ensure the internal temperature reaches 165°F (75°C).
The chicken is done when the internal temperature reaches 165°F (75°C), and the juices run clear when the thigh is pierced with a knife. Using a meat thermometer is the most accurate way to check doneness.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing the cooked chicken and gravy for up to 3 months.
If you prefer not to use white wine, you can substitute it with chicken broth or a mixture of vinegar and water (1 part vinegar to 3 parts water) to maintain some acidity.
A 9x13 inch roasting pan or a similar sized pan is suitable for a 3 lb whole chicken. Ensure there’s enough space for the chicken and the white wine to prevent spills.
Tips:
- Tip 1: Make sure to properly pat the chicken dry before seasoning and roasting, to ensure crispy skin.
- Tip 2: Use fresh tarragon if possible, as it has a more vibrant flavor compared to dried tarragon.
- Tip 3: Baste the chicken with its own juices halfway through cooking to keep it moist and flavorful.
- Tip 4: Let the chicken rest for at least 10 minutes after roasting to allow the juices to redistribute for a juicier meat.
- Tip 5: If you prefer a thicker gravy, you can add a bit more flour or reduce it longer on the stove.
Nutrition per serving
8 ServingsCalories 700kcal
Protein 45g
Carbohydrates 11g
Fiber 0.50g
Sugar 0.86g
Fat 50g
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