Roast chicken with sauce Chasseur recipe
- Cuisine: French
- Serves 2
Ingredients3 large bay leaves
½ bunch thyme
1 head of garlic, halved crossways
1.6 kg Barossa Valley chicken
50ml olive oil
Sea salt and freshly ground white pepper
25g unsalted butter
6 Swiss brown mushrooms, stalks removed, sliced
1 golden shallot, finely chopped
1 roma tomato, peeled, seeded and diced
75ml dry white wine
175ml chicken jus
1 small sprig tarragon (leaves only)
Freshly ground white pepper
PreparationPreheat oven to 200°C (fan forced).
Place a bay leaf, half of the thyme and half of the garlic in the cavity of the chicken. Season with salt and pepper. Place an 80cm length of kitchen string on your work surface and lay the chicken on top. Pull the string around the wings, tucking them underneath, then pull the string down between the legs and wrap it around to pull the legs in tightly. Tie the string between the legs to secure. Heat the oil in a large frying pan over medium heat and when hot, add the chicken and brown on all sides.
Transfer the chicken to a roasting rack in a baking tray. Add the remaining herbs and garlic to the tray under the chicken and roast for 55 minutes or until cooked all the way through or until the juices run clear when a skewer is inserted into the thickest part of the thigh. Rest the chicken for 10 minutes before serving.
To make the sauce, melt the butter in saucepan over medium heat, then add the mushroom and cook for 3 minutes. Add the shallot and cook for 2-3 minutes until golden brown, then stir through the tomato. Pour in the white wine to deglaze (this will release the flavours from the bottom of the pan). Cook until the wine is reduced by half. Pour in the chicken jus and simmer the sauce for about 10 minutes or until reduced by a third. Remove the saucepan from the heat and stir through the tarragon and white pepper to taste.
Garnish with the garlic, thyme and bay leaves. Serve with sauce Chasseur.
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Light olive oil
Olive oil can be labeled as "light" however don't be fooled to thinking this means it is light in calories. The "light" label refers to the oil being light on taste or colour - not on fat.
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