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Chicken With Orange And Tarragon Sauce

chef.alexande's picture
Ingredients
  Roasting chicken 3 1⁄2 Pound (1 3/4 Kilogram)
  Cornflour 2 Tablespoon
  Oranges 2 Large, juiced and rind grated
  Water 1⁄2 Pint (250 Milliliter)
  Onion 1 , chopped
  Fresh tarragon sprigs/1 tablespoon dried tarragon 4 , chopped
  Soured cream 1⁄4 Pint, soured (125 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) In a mild oven, 180°C, 350°F, Gas Mark 4, roast the chicken for at least an hour.
2) Keep aside the juices but dump the fat.
3) Remove the meat from the bones and place it in a container or boil-in-the-bag.

MAKING
4) In a saucepan, combine together the cornflour (cornstarch) and orange juice.
5) Stir in water, chicken juices, onion and orange rind.
6) Bring the broth to boil and simmer the mixture until thick.
7) Add the tarragon and seasoning to the sauce and stir well. Drizzle sauce over the chicken.
8) Allow it to cool.

SERVING
9) Just before you serve, just add in some sour cream.

TIPS
To freeze it, wrap, label and chill it overnight.
To thaw and serve: leave the defrosted dish overnight in the refrigerator.
If you store it in a boil-in-the-bag, then dunk the bag in simmering water.
You can also put the thaw into a saucepan and simmer it for 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Sauce
Ingredient: 
Tarragon
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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