LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM SAUCE
French-style whole roast chicken with the most delicious creamy tarragon sauce! This is a wonderful Sunday or company meal served with heaps of fluffy mashed potatoes, a green leafy salad or seasonal vegetables, and some crusty bread. Very easy recipe that can be made either in the oven, -or- in the crock-pot. Adapted from the Le Creuset website.
Provided by BecR2400
Categories Whole Chicken
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
- Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
- Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
- SAUCE:.
- To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
- Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.
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Elibazthe Loving Life D.
[email protected]Overall, I thought this recipe was just okay. The chicken was a bit dry and the sauce was a bit bland. I wouldn't make it again.
Malik Ishafq
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is fall-off-the-bone tender and the sauce is rich and flavorful.
Robert Scott
[email protected]I thought the tarragon flavor was a bit overpowering. I would probably use less next time.
Morshed Khan
[email protected]I loved the crispy skin on the chicken and the creamy sauce. This is a great recipe for a special occasion.
Md Abutaleb
[email protected]This recipe was easy to follow and the chicken turned out great! I would definitely make it again.
Rimon Hoque
[email protected]The chicken was a bit dry, but the sauce was delicious.
Gemma Mack
[email protected]I found the recipe to be a bit too bland for my taste. I added some extra herbs and spices to the chicken and sauce, and it turned out much better.
sharafat hossain
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The chicken is always moist and juicy, and the sauce is creamy and flavorful. I love that it's a one-pot meal, so cleanup is a breeze.
Imafaruk
[email protected]I followed the recipe exactly and the chicken turned out perfectly. It was crispy on the outside and tender on the inside. The sauce was also delicious and I loved the tarragon flavor.
Steven Sault
[email protected]This recipe was a hit with my family! The chicken was moist and flavorful, and the tarragon cream sauce was the perfect complement. I will definitely be making this again.