olga_d_ont
Well-known member
Ingredients:
1 roasting chicken, about 3 to 6 lbs.
2 slices lemon, about 1/2 inch thick
1 tsp. dried tarragon
2 sprigs fresh tarragon
1 tbsp. vegetable oil
2 tbsp. brandy (optional)
3 tbsp. finely chopped shallots
1 tsp. salt
1/4 tsp. black pepper
1/2 cup dry white wine
1/2 cup condensed chicken broth (undiluted)
Cooking liquid from chicken
1/4 cup chopped fresh tarragon
2 tbsp. dried tarragon
1/2 cup whipping cream
Salt and black, to taste
Instruction:
Rinse chicken inside and out and pat dry. Place lemon slices inside cavity along with tarragon and truss chicken loosely. (See Tip) In a skillet, heat oil over medium high heat. Brown chicken on all sides, using two wooden spoons to turn the bird so you don't puncture the skin, finishing with the breast side up. Turn off heat and pour brandy, if using, over chicken. Ignite and, when flames subside, transfer chicken to slow cooker stoneware. Drain off all but 1 Tbsp. fat in pan. Over medium heat, cook shallots until soft. Season with salt and pepper. Add wine and chicken broth and bring to a boil. Cook until sauce is reduced by about one third, about 5 minutes. Pour over chicken, cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours, until juices run clear when pierced with a fork or a meat thermometer inserted in the thickest part of the thigh reads 170 F. Carefully lift chicken from liquid, transfer to a large heatproof platter and keep warm while you make the sauce.
TO MAKE TARRAGON-CREAM SAUCE: Pour cooking liquid into a 4-cup heatproof measure and place in the freezer for a few minutes until the fat rises to the surface. Skim off as much fat as possible. Transfer remaining liquid to a saucepan and, over high heat, boil rapidly until sauce is reduced by half. Stir in tarragon and cream and season to taste with salt and pepper. Serve in a sauceboat alongside carved chicken. TIP: I suggest trussing the chicken loosely for ease of browning and lifting. However, it is important to keep the string loose or the inner part of the thigh, which is less exposed to heat, will not cook properly. The 150 Best Slow Cooker Recipes. J. Finlayson
1 roasting chicken, about 3 to 6 lbs.
2 slices lemon, about 1/2 inch thick
1 tsp. dried tarragon
2 sprigs fresh tarragon
1 tbsp. vegetable oil
2 tbsp. brandy (optional)
3 tbsp. finely chopped shallots
1 tsp. salt
1/4 tsp. black pepper
1/2 cup dry white wine
1/2 cup condensed chicken broth (undiluted)
Cooking liquid from chicken
1/4 cup chopped fresh tarragon
2 tbsp. dried tarragon
1/2 cup whipping cream
Salt and black, to taste
Instruction:
Rinse chicken inside and out and pat dry. Place lemon slices inside cavity along with tarragon and truss chicken loosely. (See Tip) In a skillet, heat oil over medium high heat. Brown chicken on all sides, using two wooden spoons to turn the bird so you don't puncture the skin, finishing with the breast side up. Turn off heat and pour brandy, if using, over chicken. Ignite and, when flames subside, transfer chicken to slow cooker stoneware. Drain off all but 1 Tbsp. fat in pan. Over medium heat, cook shallots until soft. Season with salt and pepper. Add wine and chicken broth and bring to a boil. Cook until sauce is reduced by about one third, about 5 minutes. Pour over chicken, cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours, until juices run clear when pierced with a fork or a meat thermometer inserted in the thickest part of the thigh reads 170 F. Carefully lift chicken from liquid, transfer to a large heatproof platter and keep warm while you make the sauce.
TO MAKE TARRAGON-CREAM SAUCE: Pour cooking liquid into a 4-cup heatproof measure and place in the freezer for a few minutes until the fat rises to the surface. Skim off as much fat as possible. Transfer remaining liquid to a saucepan and, over high heat, boil rapidly until sauce is reduced by half. Stir in tarragon and cream and season to taste with salt and pepper. Serve in a sauceboat alongside carved chicken. TIP: I suggest trussing the chicken loosely for ease of browning and lifting. However, it is important to keep the string loose or the inner part of the thigh, which is less exposed to heat, will not cook properly. The 150 Best Slow Cooker Recipes. J. Finlayson
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