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Roast chicken with chorizo & tarragon
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Serves: 4 - 6
1.7kg whole free range chicken
2 tbsp olive oil
12 shallots, peeled and left whole
1 head garlic, halved horizontally
190g pack Cook’s Ingredients Chorizo, separated
450ml Spanish dry white wine
½ x 20g pack fresh tarragon, plus extra to serve
Juice ½ lemon
½ x 170ml tub double cream
1. Preheat the oven to 220°C, gas mark 7. Joint the chicken into 8 pieces. Place into a large roasting tin in a snug single layer with the olive oil, shallots and garlic. Season and toss well. Roast the chicken in the oven, skin-side up, for 15 minutes.
2. Reduce the temperature to 180°C, gas mark 4. Add the chorizo, wine and half the tarragon sprigs. Return to the oven and cook for a further 30-35 minutes until the chicken is thoroughly cooked, the juices run clear and there is no pink meat.
3. Remove the chicken, shallots and chorizo to a platter using a slotted spoon, cover and keep warm.
4. Place the tin with the juices and garlic over a high heat, pressing the garlic with a wooden spoon to mash the soft cloves. Simmer for 2-3 minutes, until slightly reduced, then add the lemon juice and cream and cook for 1 more minute. Strain through a sieve over the chicken. Scatter with the remaining tarragon leaves and serve immediately. Delicious with crusty bread or new potatoes and green salad.
Typical values per serving: