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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F | 2. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. | 3. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown. | 4. While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside. | 5. Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. | 6. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves. | 7. Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. | 8. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer. | 9. Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. | 10. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. | 11. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tarragon	8		chopped	14.16	2.4106	1.093	0.3475
onion	2		cut	128.0	29.888	3.52	0.32
carrot	2		cut	104.96	24.5248	2.3808	0.6144
celery	3	sticks	chopped	-	-	-	-
fennel	1		chopped	0.5619	0.1323	0.0225	0.0036
olive oil	7	tablespoons		835.38	0.0	0.0	94.5
bulb garlic	1		chopped	-	-	-	-
chicken	2			-	-	-	-
lemon	1		quartered	1.2808	0.4116	0.0486	0.0132
dijon mustard	1	tablespoon		-	-	-	-
red wine	1 1/2	1/2		-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.