| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 1 |
|
Fresh Tegel Chicken |
| 1 |
tb |
Melted butter |
| 1 |
tb |
First Choice flour |
| 1 |
|
Onion; finely chopped |
| 1 |
c |
Mushrooms; sliced |
| 1 |
ts |
Fresh parsley; chopped |
| 1 |
ts |
Fresh tarragon; chopped |
| 375 |
ml |
Campbell's chicken stock |
| 1 |
tb |
Leggo's tomato paste |
| 1 |
tb |
Cornflour |
| 3 |
tb |
Cold water |
|
|
Salt and black pepper |
INSTRUCTIONS
Pre-heat the oven to 180 C.
Remove the chicken from the bag, rinse in cold water and pat dry.
Place into a roasting dish, brush with melted butter and sprinkle with
flour.
Place into oven for 30 minutes per 500g or until cooked through (check no
pink juices - pierce between the leg and thigh joint).
Remove from roasting dish and allow to stand for 5 minutes before carving.
Meanwhile, remove surplus oil from the juices. Place the pan onto a hot
element, add the onions and cook for 1-2 minutes.
Add the mushrooms, parsley, tarragon, stock and paste. Mix well and heat.
Blend the cornflour and water together, mix well into the liquids to create
a delicious mushroom jus.
Carve the chicken and serve a little jus over the top.
Serve with roasted and steamed seasonal vegetables.
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