The very generous and lovely people at Knorr recently sent me a parcel of goodies and challenged me to cook up something lovely using the ingredients and their new stock pots. The ingredients came beautifully packed from Forman & Field and, amongst other things, included:
1 Rhug organic chicken
Biddenden Ortega white wine (from Kent!)
A bunch of tarragon
A bunch of parsley
I also used a Knorr chicken stock pot and a couple of tablespoons of sour cream.
On to my recipe, then. Frankly the chicken looked so beautiful: plumptious breasted and yellow skinned that I decided to simply roast it, then make a delicious sauce to accompany it from the ingredients. There were mushrooms in there, but the Death Wish Dude is a mushroom hater, so I had to leave them out. Feel free to add them in if you like while you’re frying the shallot.
This is a lovely way to serve a roast chicken and different from my normal ‘stick a chicken up its bum’ method,( or ‘poulet avec citron au derrière’, to give it its full title – which, hilariously, Google translates to ‘chicken with lemon behind’).
First, then, roast your chicken. This one was quite small, about 1.5kg, so I just roasted it for an hour and 15 minutes (see my rule of thumb on the other post) at 190 degrees/gas 5.
By the way, if you’d rather do this with chicken breasts, just roast them in the oven for about 20-25 minutes (check they’re done by pushing on them – they should feel firm – or if you’re worried, cut them in half and have a look – you can always serve them in slices) and prepare the sauce in the same way.
On to the sauce, then. Drop a knob of butter into a heavy based saucepan and add in a finely chopped shallot. Fry gently until translucent then add in a glass of the delicious English wine (drink the rest) and about 150 ml stock. Leave it to bubble and reduce right down to at least half, if not more. Finally, add in the tarragon (don’t use too much, it’s quite strong – a level tablespoon of chopped leaves is enough), and a handful of chopped parsley, then the sour cream.
Serve with the roast chicken, a fresh green salad and maybe some baby new potatoes.
Many thanks to Knorr. By the way, if you’d like to win one of these lovely seasonal boxes, leave a comment here or pop over to my Facebook page, where you can enter too.
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