| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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