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Roast Chicken With Tarragon Mushroom Jus

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Jude2 4 Servings

INGREDIENTS

1 Fresh Tegel Chicken
1 T Melted butter
1 T First Choice flour
1 Onion, finely chopped
1 c Mushrooms, sliced
1 t Fresh parsley, chopped
1 t Fresh tarragon, chopped
375 Campbell's chicken stock
1 T Leggo's tomato paste
1 T Cornflour
3 T 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.

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 44
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 7.6mg
Sodium: 3.2mg
Potassium: 135.6mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: 1.8g
Protein: 1.2g


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