Photo: Lily Banse
Roast chicken with braised chicory & tarragon sauce
15 ingredients
20 min
Serves 4
openrecipes
Entertaining can be made easy with this gorgeous Gallic roast chicken recipe from London's Bar Battu
Estimated Nutrition (whole recipe, rough)
584
Calories
34g
Protein
29g
Fat
44g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chicory | not in our table | 0 |
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 bunch tarragon , leaves chopped and stalks left whole
- 200g salted butter , softened
- 2 lemons , 1 whole, 1 zested and juiced
- 1 large free-range chicken , approx 1.5-1.8kg
- 200g leeks , trimmed, washed and roughly chopped
- vegetable oil
- 1 bunch thyme
- 100g shallots , sliced
- 150ml white wine
- 1l chicken stock
- 50g salted butter
- 100g golden caster sugar
- 2 yellow chicory , halved lengthways
- ½ orange , juiced
- 500ml chicken stock
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