Photo: Lily Banse
Mustard-buttered chicken with tarragon, peas & carrots
8 ingredients
10 min
Serves 8
openrecipes
An all-in-one roast that is ready in less than two hours. Roast two birds at once for a simple dinner party, or better still, great sandwiches the next day
Estimated Nutrition (whole recipe, rough)
327
Calories
32g
Protein
15g
Fat
9g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 heaped tsp Dijon mustard
- 140g butter , softened
- 2 chicken approx 1.5 kg/3lb 5oz each
- whole garlic bulb, cut across the middle
- 175ml white wine
- 300ml chicken stock
- 500g bag Chantenay or baby carrots
- small handful each chopped tarragon and parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes