Try this Roast Chicken with Tarragon Mushroom Jus recipe, or contribute your own.
Suggest a better descriptionPre-heat the oven to 180 C. Remove the chicken from the bag, rinse in cold water and pat dry. Place into a roasting dish, brush with melted butter and sprinkle with flour. Place into oven for 30 minutes per 500g or until cooked through (check no pink juices - pierce between the leg and thigh joint). Remove from roasting dish and allow to stand for 5 minutes before carving. Meanwhile, remove surplus oil from the juices. Place the pan onto a hot element, add the onions and cook for 1-2 minutes. Add the mushrooms, parsley, tarragon, stock and paste. Mix well and heat. Blend the cornflour and water together, mix well into the liquids to create a delicious mushroom jus. Carve the chicken and serve a little jus over the top. Serve with roasted and steamed seasonal vegetables.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 4 servings | ||
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Calories: 50 | ||
Calories from Fat: 26 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 61.2mg | 2 % | |
Potassium 46.4mg | 1 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 50
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