Delicious Sunday chicken with tarragon is a further development of a dish from one of my oldest cookbooks. I am a fan of food where everything can be made together in the oven. This dish tastes good of tarragon, which is my favorite trip to chicken.
10 sliced potatoes
2 garlic, finely chopped
2 onions, shredded
1/4 cabbage, finely shredded
4 carrots, grated
2 tablespoons dried tarragon
Salt and pepper
1 dl chicken stock , ev. water and chicken stock
Grease a large baking dish with a little oil. Add potato slices, finely chopped garlic, shredded onion, finely shredded cabbage and grated carrot. Season with tarragon, pepper and salt. Pour over chicken stock. Put the mold in the oven at 200 degrees while you prepare the chicken.
1 pot fresh tarragon
1 ts salt
3 tablespoons dried tarragon
1/2 ts pepper
200 g butter
Stuff the chicken with fresh tarragon and season it with salt, pepper and 1 tablespoon of dried tarragon. Place it on a wire rack above the ovenproof dish, so that the drippings from the chicken add flavor to the vegetables. Roast further at 200 degrees, far down in the oven. Melt the butter and stir in plenty of tarragon, a little salt and pepper. The chicken is smeared with this mixture every quarter of an hour throughout the cooking time. Turn the chicken over when it has a nice color on the top side. When it has acquired a nice color underneath as well, it is probably ready. Check if clear power comes out, by inserting a sharp knife at the thigh. If there is blood, it must stand a little longer. It takes approx. 1-1.5 hours, depending on the size of the chicken.
Serve delicious Sunday chicken with tarragon with vegetables of your choice, e.g. with some fresh salad with some fresh salad.
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