Roasted tarragon chicken with spanish sherry
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Roasted tarragon chicken with spanish sherry
  Chicken    Spanish    Poultry  
Last updated 6/12/2012 1:20:43 AM. Recipe ID 52589. Report a problem with this recipe.
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      Title: Roasted tarragon chicken with spanish sherry
 Categories: Main dish, Poultry
      Yield: 4 Servings
 
      3 lb Fryer or roaster chicken
      1 tb Tarragon leaves,fine chopped
      3 tb Soften butter
           Salt
           Fresh ground black pepper
      3    Onions,peeled and quartered
      3    Potatoes,peel,quarter
      3    Carrots,peel,quarter
    1/4 c  Dry white wine or vermouth
    1/4 c  Spanish sherry vinegar
    1/4 c  Water
           Tarragon leaves for garnish
 
    Preheat oven to 400 degrees.Wash chicken and pat dry with paper
  towels. Twist wings back and underneath.Combine chopped tarragon and
  butter with a fork until soft.
    Gently,using just fingers,loosen the skin from the breast
  meat,pulling away the thin membrane that joins them.You can
  eventually work your way to the legs and partially separate the skin
  there as well.Distribute tarragon butter mixture under the skin until
  the whole area is mostly covered.Season the chicken outside and in
  the open cavity with salt and pepper.Stick a sprig of tarragon in the
  cavity;tie the legs together with twine or skewer them.
    Place chicken,breast up,in a small roasting pan large enough to
  hold it and the vegetables snugly.Distribute onions,potatoes and
  carrots around chicken.Add wine.Place in the middle level of oven and
  cook for 20 minutes.Turn oven to 350 degrees;baste chicken and
  vegetables with pan juices.Cook for another 20 minutes and baste
  again.Ten minutes later,pour sherry vinegar over chicken and
  baste.Cook another 10 to 12 minutes.Baste again and add 1/4 cup
  water.Cook about 10 minutes longer.Chicken is done if the leg joint
  moves easily and juices run yellow when flesh is pierced with a
  fork.Garnish with tarragon leaves.
 




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Recipe ID 52589 (Apr 03, 2005)

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