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Nancy Watkins King
Fried chicken with tarragon
Baked chicken with cognac sauce in cream butter.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Slice the garlic. Stir the butter in a bowl with the garlic and tarragon. Season with salt and pepper.
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Put the dragon butter in the belly of the chicken. Rub the outside of the chicken with salt, pepper and oil.
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Grease the roasting tray with oil. Place the chicken on the breast side in the roasting tray. Slide the roasting pan in the middle of the oven and roast the chicken for 25 minutes.
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Turn the chicken, baste with the frying liquid and bake for about 35 minutes until golden brown.
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To check doneness by inserting the tip of a knife or skewer into the thickest part of the chicken dander: the resulting moisture must be clear in color.
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Place the chicken on a serving dish, cover with aluminum foil and leave to rest for 10 minutes. Carefully pour the shortening from the roasting dish, except for 4 cubits.
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Place the roasting pan over medium heat and pour the cognac. Bring the sauce to the boil and stir the cakes from the bottom with a wooden spoon.
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Let the gravy boil slightly and then pour over the chicken.
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Nutrition
380Calories
Sodium38% DV915mg
Fat46% DV30g
Protein48% DV24g
Carbs5% DV16g
Fiber12% DV3g
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