ROAST CHICKEN IN LE CREUSET DUTCH OVEN RECIPE RECIPES
LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM ...
French-style whole roast chicken with the most delicious creamy tarragon sauce! This is a wonderful Sunday or company meal served with heaps of fluffy mashed potatoes, a green leafy salad or seasonal vegetables, and some crusty bread. Very easy recipe that can be made either in the oven, -or- in the crock-pot. Adapted from the Le Creuset website.
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
- Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
- Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
- SAUCE:.
- To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
- Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.
Nutrition Facts : Calories 844.5, FatContent 64.1, SaturatedFatContent 22, CholesterolContent 281.4, SodiumContent 610, CarbohydrateContent 3.4, FiberContent 0.1, SugarContent 0.4, ProteinContent 60
ROASTED CHICKEN WITH CIDER VINEGAR BARBECUE SAUCE - LE CREUSET
For the Roasted Chicken
1 (3-4 lb.) whole chicken, rinsed, cleaned, patted dry and trussed
6 tablespoons extra virgin olive oil
Kosher salt
Freshly ground pepper
For the Cider Vinegar Barbecue Sauce
1 1/2 cups apple cider vinegar
3/4 cup ketchup
1/2 cup Dijon or spicy mustard
1/3 cup dark brown sugar, firmly packed
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
3 teaspoons kosher salt
2 teaspoons ground black pepper
Provided by LECREUSET.COM
Cook Time 2 hours 30 minutes
Yield 4-6
Number Of Ingredients 1
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