Chicken in Tarragon Cream Sauce

Ingredients

• 1 Carrot
• 1 parsley root
• 2 onions
• 0.5 bunch Parsley
• 1 chicken
• 2 tbsp olive oil
• Salt
• Pepper
• 400 ml Chicken broth
• 100 ml White wine
• 1 tbsp chili sauce
• 1 tsp Cornstarch
• 125 ml heavy cream
• 2 Spring Onions
• 75 g mixed chopped herbs

Instructions

1. 1.

   Preheat the oven to 200 °C (top/bottom heat). Peel and dice the carrot and parsley root. Peel and cube the onions. Wash and chop the parsley. Place the vegetables and parsley in a roasting tray and put it on the lower rack of the preheated oven.

2. 2.

   Wash, dry, and rub the chicken with olive oil, salt, and pepper. Cut into 8 pieces and place them on top of the vegetable-parsley mixture in the roasting tray. Roast for about 45 minutes until cooked through. Remove the chicken pieces and keep warm in the turned-off oven.

3. 3.

   Deglaze the pan with white wine and reduce. Add the vegetable stock, bring to a boil, then strain through a sieve. Return the broth to a pot and reduce slightly. Season with salt, pepper, and chili sauce.

4. 4.

   Stir cornstarch into the cream and whisk into the sauce to thicken. Finely chop the spring onions. Stir the spring onions and herbs into the sauce. Place the chicken pieces back in the sauce and serve.