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Chicken With Tarragon Cream Sauce Recipe

Chicken With Tarragon Cream Sauce Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 400°F
Rinse chicken thoroughly inside and out.
Pat dry.
Sprinkle chicken inside with salt and pepper.
Place tarragon sprigs in cavity.
Rub butter all over outside of chicken.
Place chicken in roasting pan.
Sprinkle with salt and pepper.
Pour 1/2 cup water into roasting pan.
Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour.
Transfer chicken to platter; cover with foil while making sauce.
Transfer pan juices to medium saucepan.
Freeze until fat rises to top, about 10 minutes.
Spoon off fat; discard.
Add vermouth to pan juices in saucepan.
Boil until slightly reduced, about 3 minutes.
Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes.
Season sauce with salt and pepper.
Serve with chicken.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1130.61 Kcal (4734 kJ)
Calories from fat	727.99 Kcal
		% Daily Value*
Total Fat	80.89g	124%
Cholesterol	448.39mg	149%
Sodium	327.68mg	14%
Potassium	939.53mg	20%
Total Carbs	5.79g	2%
Dietary Fiber	0.14g	1%
Protein	82.6g	165%
Vitamin C	14.8mg	25%
Vitamin A	0.1mg	2%
Iron	5.2mg	29%
Calcium	92.3mg	9%

Amount Per 100 g
Calories	207.74 Kcal (870 kJ)
Calories from fat	133.76 Kcal
		% Daily Value*
Total Fat	14.86g	124%
Cholesterol	82.39mg	149%
Sodium	60.21mg	14%
Potassium	172.63mg	20%
Total Carbs	1.06g	2%
Dietary Fiber	0.03g	1%
Protein	15.18g	165%
Vitamin C	2.7mg	25%
Iron	0.9mg	29%
Calcium	17mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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