Tarragon Mustard Whole Chicken
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Servings
4–6
Creamy, cosy and packed with flavour, this roast chicken is proof that simple ingredients can still steal the show. French Kiss, Dijon mustard and cream create a rich sauce that's perfect spooned over tender chicken, buttery mash or crusty bread.
Ingredients
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1 leek
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1 cup white wine
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2 tablespoons French Kiss
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1 whole chicken (approx. 1.6–1.8kg)
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Olive oil
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2 shallots, finely sliced (or 1 red onion, finely sliced)
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1 cup cream
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1 tablespoon dijon mustard
Directions
Preheat the oven to 180°C fan bake.
Trim off the dark green tops of the leek. Cut the leek in half lengthways, then cut each half in half crossways to create four lengths. Rinse well to remove any dirt.
Arrange the leek in the base of a large baking dish, cut side up. Pour over the white wine and sprinkle with 1 tablespoon of French Kiss Seasoning.
Place the chicken, breast-side up, on top of the leeks. Drizzle generously with olive oil, then rub 1 tablespoon of French Kiss all over the skin.
Roast for 45 minutes.
Meanwhile, place the shallots or red onion in a large bowl. Add the cream, remaining French Kiss Seasoning and Dijon mustard, then whisk until combined.
Remove the chicken from the oven and carefully pour the cream mixture around and over the chicken.
Return to the oven and roast for a further 35–45 minutes, depending on the size of the chicken, until golden and cooked through. The juices should run clear when the thickest part of the thigh is pierced.
Rest the chicken for 10 minutes before serving.
Spoon the sauce and softened leeks over the chicken. Serve whole at the table, carved into pieces, or shredded through the sauce.
