Get Ahead Tarragon Chicken
Saturday, September 26, 2020
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With pearl barley and plenty of vegies, this French braise is feel-good comfort food.
The ingredient of Get Ahead Tarragon Chicken
- 105g 1 2 cup pearl barley
- 2 tbsp olive oil
- 2 x 1 2kg chickens each cut into 6 pieces
- 2 celery sticks coarsely chopped
- 2 carrots peeled coarsely chopped
- 175g short cut bacon rashers rind removed cut into batons
- 6 small french shallots peeled halved
- 2 garlic cloves crushed
- 2 cream delight potatoes peeled cut into 1 5cm pieces
- 2 dried bay leaves
- 1 continental salt reduced chicken stock pot
- 500ml 2 cups boiling water
- 250ml 1 cup white wine
- 2 tbsp chopped fresh tarragon
- crusty bread to serve
The Instruction of get ahead tarragon chicken
- place barley in a bowl cover with cold water set aside for 6 hours or overnight to soak drain
- preheat oven to 170c heat half the oil in a large frying pan over medium high heat cook the chicken in 2 batches turning for 5 minutes or until browned transfer to a plate
- heat the remaining oil in the frying pan over medium heat cook the celery carrot bacon and shallot stirring for 5 6 minutes or until soft stir in the garlic for 1 minute or until aromatic transfer the vegetable mixture to a large heavy based roasting pan stir in the potato barley and bay leaves arrange the chicken pieces on top
- dissolve stock in the boiling water add the stock wine and tarragon to the frying pan over medium high heat bring to the boil season pour over the chicken mixture cover the roasting pan tightly with 2 layers of foil bake for 1 hour or until the chicken is cooked through transfer the chicken to a plate and cover to keep warm bake the vegetables covered for a further 20 minutes or until tender serve the chicken and vegetables with bread
Nutritions of Get Ahead Tarragon Chicken
fatContent: 666 81 caloriessaturatedFatContent: 38 grams fat
sugarContent: 21 grams carbohydrates
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proteinContent: n a
cholesterolContent: 58 grams protein
sodiumContent: n a
