Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 F. | 2. Season the cavity of the chicken with salt and pepper. | 3. Rub the chicken skin with the butter. | 4. Sprinkle the tarragon inside and outside the chicken. | 5. Place chicken in a roasting pan and pour over half the chicken broth. | 6. Cover and roast for about 75 minutes, basting every 20 minutes. | 7. Let chicken rest for 10-5 minutes. | 8. Deglaze the roasting pan with the remaining chicken broth. | 9. Make a slurry by mixing the cornstarch with a bit of water. | 10. Stir into the broth and cook and stir until thickened. | 11. Heat the olive oil in a skillet. | 12. Add the onions and saute for about 5 minutes. | 13. Add the red and green peppers and the ham and saute for another 4 minutes. | 14. To serve, carve the chicken and place on a platter. Arrange the ham and pepper mixture around the chicken and pour a bit of the gravy over all. | 15. Serve with the remaining gravy on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	4			-	-	-	-
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4
tarragon	2	teaspoons	dried	3.54	0.6026	0.2732	0.0869
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
green pepper	1		julienned	29.8	6.9136	1.2814	0.2533
red pepper	1		julienned	1.25	0.2753	0.0584	0.0138
onion	1		sliced	64.0	14.944	1.76	0.16
ham	1	cup	julienned	-	-	-	-

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