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Warm Roast Chicken Salad With A Creamy Tarragon Dr... Recipe

Warm Roast Chicken Salad With A Creamy Tarragon Dr... Recipe

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Warm Roast Chicken Salad With A Creamy Tarragon Dr...

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Ingredients:

Serving

2 oz of unsalted butter, softened
1 tbsp roughly chopped tarragon
2 large garlic cloves, crushed
1 large 3 1/2 lb. free-range chicken
1 tbsp sunflower oil
fine sea salt and freshly ground black pepper
plain boiled new potatoes , tossed with butter, to serve
for the dressing
3/4 cup of mayonnaise
2 tbsp of tarragon vinegar
1 tbsp of dijon mustard
2 tsp chopped tarragon
3 tbsp single cream
1/2 tsp powdered hot english mustard
for the salad
2 soft ''hothouse'' lettuce, leaves separated
4 vine-ripened tomatoes, cut into wedges
1/2 cucumber, peeled and sliced
12 radishes, trimmed and halved
12 spring onions, trimmed and halved
4 eggs

Directions:

Preheat the oven to 200°C/gas 6. Mix together the butter, tarragon, garlic and some salt and pepper. Put the flavoured butter into the cavity of the chicken, then brush the outside of the bird with the oil and season with salt and pepper. Put into a small roasting tin and roast for 11/4 hours, basting the chicken with the buttery juices for the last 10 minutes of cooking.
Meanwhile, prepare the salad. For the dressing, whisk all the ingredients together until smooth and then season to taste. Arrange the lettuce leaves over a large serving platter with the tomatoes, cucumber, radishes and spring onions. Cover and leave somewhere cool.
Remove the chicken from the oven and leave to rest for about 15 minutes. Meanwhile, add the eggs to a pan of simmering water and boil for 8 minutes. Remove and set aside.
To joint the chicken, cut the breast meat away from the bones in 2 whole pieces and then slice each piece in half on the diagonal. Cut off the legs and cut them in half at the joint. Shell the warm eggs and cut them into quarters.
Arrange the warm chicken pieces and eggs over the salad and drizzle with a little of the dressing. Take to the table with a bowl of the remaining dressing and serve with buttered new potatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	767.3 Kcal (3213 kJ)
Calories from fat	569.97 Kcal
		% Daily Value*
Total Fat	63.33g	97%
Cholesterol	248.14mg	83%
Sodium	386.87mg	16%
Potassium	310.67mg	7%
Total Carbs	43.53g	15%
Sugars	29.8g	119%
Dietary Fiber	3.57g	14%
Protein	10.85g	22%
Vitamin C	12.4mg	21%
Vitamin A	0.1mg	5%
Iron	2.7mg	15%
Calcium	125.9mg	13%

Amount Per 100 g
Calories	362.24 Kcal (1517 kJ)
Calories from fat	269.08 Kcal
		% Daily Value*
Total Fat	29.9g	97%
Cholesterol	117.15mg	83%
Sodium	182.64mg	16%
Potassium	146.67mg	7%
Total Carbs	20.55g	15%
Sugars	14.07g	119%
Dietary Fiber	1.68g	14%
Protein	5.12g	22%
Vitamin C	5.8mg	21%
Vitamin A	0.1mg	5%
Iron	1.3mg	15%
Calcium	59.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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