Recipe Get-ahead tarragon chicken : Hearty Dishes and Tasty

Recipe Get-ahead tarragon chicken : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Get-ahead tarragon chicken has been designed to be as simple and easy as possible to put into practice. With 0:30 prep, 6 serving, Capable cooks level.

With pearl barley and plenty of vegies, this French braise is feel-good comfort food.

Ingredients:

  • 105g (1/2 cup) pearl barley
  • 2 tablespoons olive oil
  • 2 x 1.2kg chickens, each cut into 6 pieces
  • 2 celery sticks, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 175g short-cut bacon rashers, rind removed, cut into batons
  • 6 small French shallots, peeled, halved
  • 2 garlic cloves, crushed
  • 2 Cream Delight potatoes, peeled, cut into 1.5cm pieces
  • 2 dried bay leaves
  • 1 Continental Salt Reduced Chicken Stock Pot
  • 500ml (2 cups) boiling water
  • 250ml (1 cup) white wine
  • 2 tablespoons chopped fresh tarragon
  • Crusty bread, to serve

Method

  • Step 1
    Place barley in a bowl. Cover with cold water. Set aside for 6 hours or overnight to soak. Drain.
  • Step 2
    Preheat oven to 170C. Heat half the oil in a large frying pan over medium-high heat. Cook the chicken, in 2 batches, turning, for 5 minutes or until browned. Transfer to a plate.
  • Step 3
    Heat the remaining oil in the frying pan over medium heat. Cook the celery, carrot, bacon and shallot, stirring, for 5-6 minutes or until soft. Stir in the garlic for 1 minute or until aromatic. Transfer the vegetable mixture to a large, heavy-based roasting pan. Stir in the potato, barley and bay leaves. Arrange the chicken pieces on top.
  • Step 4
    Dissolve stock in the boiling water. Add the stock, wine and tarragon to the frying pan over medium-high heat. Bring to the boil. Season. Pour over the chicken mixture. Cover the roasting pan tightly with 2 layers of foil. Bake for 1 hour or until the chicken is cooked through. Transfer the chicken to a plate and cover to keep warm. Bake the vegetables, covered, for a further 20 minutes or until tender. Serve the chicken and vegetables with bread.

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