Sour Cream Roast Chicken
|Dried tarragon||1 Teaspoon|
|All purpose flour||1 Teaspoon|
|Sour cream||2 Tablespoon (Creme Fraiche)|
Wipe the inside of the chicken with a damp cloth or kitchen paper.
Season with salt and pepper and half of the dried tarragon.
Truss the chicken.
Pour the flour into a medium size roasting bag (10 x 15 inches/25 x 38 cm) and shake the bag to distribute the flour evenly.
Put the chicken in the bag, neck end first.
Close the bag (not too tightly) with the special tag provided and put the chicken in a hollow dish, breast side down.
Cut one of the top corners of the bag with kitchen scissors to allow the steam to escape.
Microwave, uncovered, on HIGH for 10 minutes.
Remove the bag from the oven and pour the cooking liquid into a bowl through the cut corner.
Return the bag to the oven, with the chicken breast upward.
Microwave, uncovered, on HIGH for a further 10 minutes.
Empty the bag again in the same manner, then remove the chicken, cover with a layer of aluminum (aluminium) foil and leave to stand for 10 minutes.
Skim the cooking liquid.
Crumble over the remaining tarragon and add the sour cream (creme fraiche), mustard and cognac.
Stir well and microwave for 1 1/2 minutes on HIGH.
If desired, slide the chicken (breast side upward) under a conventional broiler (grill) for 5 minutes to crisp the skin.