Tuesday, 20 January 2015

La Kitchenette Souris: Pot Roast Tarragon Chicken & Hasselback Potatoes

Today I am happy to share my favorite whole chicken recipe with you (so far) & a new potato recipe I tried out with it, which was a great combo... 

Both recipes are from Pippa Middleton's cookbook "Celebrate", although I have changed them up a little, to make them more practical for the Canadian cook & easier to understand.

If you make chicken and potatoes together, remember, that both items are white, so if you serve it with mushrooms or bread (as the original recipe suggests), then you will have a VERY white supper... not very pleasing to the eye!

I would suggest serving a very green salad with toppings like shredded carrots & red onions, or else steamed broccoli and carrots and corn. Anything that has bright, vibrant colors that balance out the "whiteness" and make it look like it's from a fine restaurant. 
It's all in the arrangement and presentation!

My goal is to learn how to make even mundane things like plain crackers look appealing. HAHA 
Wish me the very best with that!

So let's get on with the recipes, shall we? 

Pot Roast Tarragon Chicken

1.6 kg whole chicken (I always use Halal meat)
salt & freshly ground pepper (always use freshly ground~ totally different flavor)
1 lemon, halved
2 Tablespoons olive oil
2 medium onions, peeled and cut into wedges
2 celery sticks, roughly chopped
2 garlic cloves, kept whole but squashed (just take a hammer & give it a quick pound~ works! HAHA)
1/3 cup apple cider vinegar
1 cup chicken stock 
1/2 bunch fresh tarragon (fresh only~ dry won't taste right)

For The Sauce:
300 grams button mushrooms, brushed clean & halved (this equals about 2 1/2 cups, I think)
3 Tablespoons butter
200 grams creme fraiche (recipe at the bottom of this post)
1-2 Tablespoons wholegrain mustard
2 Tablespoons chopped fresh tarragon leaves

Preheat the oven to 350F. 

Season the chicken with salt and pepper and stuff the lemon halves into the cavity.
Heat the oil in a large pan (which has a lid) over a medium to high heat.
Add seasoned chicken and brown on all sides. 
Remove to a plate.

Into the same pan, toss the onion, celery and garlic. 
Saute for 2-3 minutes.

Sit chicken on top of vegetables in baking pan/pot.
Pour in vinegar and chicken stock before adding the tarragon.

Bring liquid to a boil, put the lid on and cook for 1 1/2 hours, or until juice runs clear.
(To test, inset knife or skewer into the thigh and the juices will run out)

Remove chicken from the pan and transfer to a plate.
(I put mine, along with the juice and vegetables, into a slow cooker and kept it warm for 2 hours or so... very tender and nice...)

Strain the onions, tarragon and celery through a sieve.
Let remaining liquid sit for a few minutes before skimming any fat from the surface. 

In another pan, brown the mushrooms in the butter, remove from the pan and set aside.

Pour in reserved liquid gradually, then whisk in creme fraiche, mustard (if using) and tarragon.
Stir until well combined and cook until starting to thicken, before finally adding the mushrooms.

Serve the chicken whole to the table in the pot and carve, or joint the rested chicken and serve in a dish with the sauce poured over.

Hasselback Potatoes

Preheat oven to 400F. 

Parboil 8 unpeeled medium baking potatoes for 10 minutes, than drain.

Using a sharp knife, make slices widthways across each potato about 2 inches apart, but don't cut all the way through the potato (just a couple inches deep).

When all the potatoes have been sliced, place them cut side up in a shallow baking dish or small roasting tin.
Drizzle with 2-4 Tablespoons melted butter, then season with salt and pepper. 

Bake 20 minutes. 

Remove the potatoes from the oven and drizzle with another 2-4 Tablespoons melted butter.
Sprinkle 4 Tablespoons finely grated cheese (I used a mixture of Parmesan & Romano cheese) and 2 Tablespoons bread crumbs on top of the potatoes and season with a little more salt and pepper.

Return to oven and bake for 40-45 minutes, or until nicely browned. 
Stick a knife in & make sure they are soft~ I had issues with them being under-baked so make sure they are done!

Creme Fraiche

2 cups heavy cream (whipping cream)
2 Tablespoons buttermilk

Mix together in a glass jar.
Cover with wax paper, sealed snug using a rubber band.

Let stand at room temperature overnight.
The longer it stands, the thicker it gets.

You can halve this recipe. 

1 comment:

  1. This looks absolutely delicious! The chicken looks lovely and moist. I hate nothing more then dried chicken. :-)