For a filling family meal, try this tasty chicken and tarragon pot roast.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1.8kg whole chicken
- 2 sprigs fresh thyme
- 5 eschalots, peeled, halved
- 2 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1 cup Massel chicken style liquid stock
- 1 bunch baby (Dutch) carrots, trimmed, peeled
- 400g baby cream delight potatoes, halved
- 2 tablespoons Massel chicken style liquid stock, extra
- 1 tablespoon sour cream
- 1 tablespoon fresh tarragon, finely chopped, plus extra leaves to serve
- 100g sugar snap peas, trimmed
Method
- Step 1Heat oil in a large heavy-based flameproof casserole dish over high heat. Add chicken. Cook for 5 minutes, turning, or until browned. Transfer to a large plate.
- Step 2Add thyme, eschalot and garlic to dish. Cook, stirring, for 2 minutes or until fragrant. Add wine and stock. Bring to the boil. Return chicken to dish. Reduce heat to low. Cover. Simmer gently for 30 minutes.
- Step 3Add carrot and potato to dish. Cook, covered, for a further 30 minutes or until potatoes are tender and chicken is just cooked through. Combine extra stock, sour cream and tarragon in a small bowl. Add sour cream mixture and sugar snap peas to chicken. Cook for a further 5 minutes or until just tender. Serve sprinkled with extra tarragon.
- Low carb
- Lower gi
Nutrition
2636 kj
Energy
40.5g
Fat Total
11.2g
Saturated Fat
6.9g
Fibre
37.4g
Protein
156mg
Cholesterol
517mg
Sodium
21g
Carbs (total)
All nutrition values are per serve
- Author: Heidi Flett
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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