Chicken With Orange And Tarragon Sauce
|Roasting chicken||3 1⁄2 Pound (1 3/4 Kilogram)|
|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)|
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.
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.
9) Just before you serve, just add in some sour cream.
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.