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Category: Chicken
Prep Time: Cook Time: Total Time:
1 (3 to 4 lb) whole chicken
2 tbsp softened butter
3 tbsp dried leaf tarragon
2 tbsp dried leaf thyme
2 tbsp dried leaf summer savory
1 tsp salt
1/8 tsp pepper
2 tbsp olive oil
.
Herb Wine Sauce
3 tbsp butter
1/4 cup finely chopped onion
1/2 tsp dried leaf thyme
1/2 tsp dried leaf summer savory
1/4 tsp dried leaf tarragon
2 tbsp flour
1 cup dry white wine
2/3 cup half-and-half or light cream
1/3 cup condensed undiluted chicken broth or double strength chicken broth
dash pepper
Wash chicken and pat dry. Preheat oven to 450. Combine 1 tbsp butter with 1 tsp each of tarragon, thyme, and savory; mix well. Place mixture inside of the chicken. Close the opening with wooden picks or skewers. Brush chicken with 1 tbsp butter and sprinkle with remaining herbs. Sprinkle with the 1 tsp salt and 1/8 tsp pepper.
Place chicken in a shallow open baking or roasting pan without a rack. Roast chicken for 30 minutes. Reduce oven to 350 and drizzle oil over chicken. Roast for 30 to 45 minutes longer, or a little longer if chicken is larger. Chicken should register about 175° on a meat thermometer inserted just inside thigh.
Sauce: Heat butter in a medium saucepan over medium heat; add onion, thyme, savory, and tarragon and saute until onion is beginning to color, about 5 minutes. Remove from heat; stir in flour. Gradually stir in the wine, cream, and chicken broth. Add pepper. Cook, stirring, just to the boiling point. Serve with the roasted chicken.
Serve chicken with rice or potatoes and a green vegetable.
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BAKED HERB CHICKEN WITH WINE SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 (3 to 4 lb) whole chicken
2 tbsp softened butter
3 tbsp dried leaf tarragon
2 tbsp dried leaf thyme
2 tbsp dried leaf summer savory
1 tsp salt
1/8 tsp pepper
2 tbsp olive oil
.
Herb Wine Sauce
3 tbsp butter
1/4 cup finely chopped onion
1/2 tsp dried leaf thyme
1/2 tsp dried leaf summer savory
1/4 tsp dried leaf tarragon
2 tbsp flour
1 cup dry white wine
2/3 cup half-and-half or light cream
1/3 cup condensed undiluted chicken broth or double strength chicken broth
dash pepper
Wash chicken and pat dry. Preheat oven to 450. Combine 1 tbsp butter with 1 tsp each of tarragon, thyme, and savory; mix well. Place mixture inside of the chicken. Close the opening with wooden picks or skewers. Brush chicken with 1 tbsp butter and sprinkle with remaining herbs. Sprinkle with the 1 tsp salt and 1/8 tsp pepper.
Place chicken in a shallow open baking or roasting pan without a rack. Roast chicken for 30 minutes. Reduce oven to 350 and drizzle oil over chicken. Roast for 30 to 45 minutes longer, or a little longer if chicken is larger. Chicken should register about 175° on a meat thermometer inserted just inside thigh.
Sauce: Heat butter in a medium saucepan over medium heat; add onion, thyme, savory, and tarragon and saute until onion is beginning to color, about 5 minutes. Remove from heat; stir in flour. Gradually stir in the wine, cream, and chicken broth. Add pepper. Cook, stirring, just to the boiling point. Serve with the roasted chicken.
Serve chicken with rice or potatoes and a green vegetable.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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