Tarragon chicken with mustard potatoes
easy
105 mins
105 mins
Ingredients
- 750 g Potatoes (mainly waxy)
- 1 (approx. 1.2 kg) ready-to-cook chicken
- 1 Onion
- 1 collar Parsley
- 2 pots Tarragon (or 1 bunch of fresh tarragon)
- 100 g White bread
- 30 g Butter or margarine
- 1-2 TABLESPOONS Brandy
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 2 TABLESPOONS Whole grain mustard (alternatively coarse mustard)
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the potatoes, peel them and quarter them lengthwise. Wash chicken well and pat dry. Peel and chop onion. Wash parsley, dab dry. Chop parsley and a pot of tarragon.
- 2
Crumble the bread finely. Heat 20 g fat in a frying pan and fry the onions in it until translucent. Remove from the pan and mix with bread, chopped herbs, brandy, salt and pepper. Fill the chicken with this mixture, close the opening with wooden skewers and tie up with kitchen string. Tie the legs together. Rub the chicken with salt and pepper and place it in a wide roaster with the breast side down. Drain the potatoes and toss in a bowl with the mustard. Spread around the chicken. Roast in the preheated oven (electric cooker: 200 ° C / gas: level 3) for 60-70 minutes. After 30 minutes turn the chicken and stir the potatoes at the same time.
- 3
Drain the potatoes and toss in a bowl with the mustard. Spread around the chicken. Roast in the preheated oven (electric cooker: 200 ° C / gas: level 3) for 60-70 minutes. After 30 minutes turn the chicken and stir the potatoes at the same time. Spread the remaining fat in flakes on the chicken and fry until done. When the chicken is crispy brown, sprinkle with remaining tarragon and garnish. Serve with salad
- 4
Tip: If the chicken contains liver and stomach, these can be used for the filling. To do this, wash, pat dry and dice both. Braise with the onions in a pan, season with salt and pepper and deglaze with brandy. Then mix with bread and herbs as described and fill the chicken
More Delicious Recipes
