Delicious Roast Chicken with Wine and Tarragon Gravy
Introducing the Best Ever Roast Chicken with Wine and Tarragon Gravy. This ultimate chicken recipe from Olive Magazine is one of my favorite ways to prepare chicken. The combination of tender, juicy roasted chicken, infused with tarragon, and a flavorful dry white wine sauce is simply irresistible.
This dish is perfect for a Sunday roast or any special dinner occasion. The aroma of the chicken roasting in the oven will fill your home with a mouthwatering fragrance that everyone will love.
Cooking this recipe is easy and straightforward, so if you are looking for an incredible chicken dinner that anyone can cook, you have found it. Not only will your taste buds be satisfied, but the presentation of this beautiful bird on your plate will make you feel like a culinary master.
Trust me; once you taste this roast chicken, you’ll never want to make it any other way. Get ready to impress your family and guests with this exceptional dish.
Why You’ll Love This Recipe
When it comes to preparing a delicious roast chicken, the possibilities are endless. However, this recipe, from Olive Magazine, takes the classic Sunday roast to the next level with its exceptional blend of flavors. It’s a recipe that is sure to impress your guests and your taste buds.
One of the key ingredients in this recipe is dry white wine. The wine adds a complexity of flavors, intensifying the taste of chicken and delivering a slightly tangy and dry finish. The wine, along with other ingredients like tarragon and lemon, elevate the flavors of the dish to new heights.
Additionally, tarragon is a wonderfully aromatic herb that provides a unique flavor profile to any dish. It has an earthy and slightly sweet taste that pairs perfectly with poultry. Tarragon is also known for its health benefits, as it is rich in vitamins A and B6.
This recipe is easy to make and ideal for any night of the week or special occasions. It involves straightforward steps that anyone can follow such as preparing the chicken and seasoning it with salt and pepper before roasting it in the oven for 1 hour.
Finally, there’s nothing better than having gravy on your roasted chicken. This gravy recipe combines all the essential ingredients into a tarragon-infused gravy that adds just the right amount of moisture without overpowering the dish. It’s absolutely delicious!
In conclusion, if you are looking for an excellent chicken recipe that is packed with bold flavors and delivers unparalleled tenderness every time; then look no further than this roast chicken recipe. You won’t be disappointed!
Ingredient List
Here’s a list of ingredients you’ll need to make this best ever Sunday roast chicken:
- 1 whole chicken, about 1.5kg (or enough to feed your guests)
- 1 onion, halved and sliced
- 3 tbsp olive oil
- Salt and pepper
- A bunch of tarragon leaves (reserve some for serving)
- Juice of 1/2 lemon
- 150ml dry white wine
For the tarragon gravy, you’ll need:
- The giblets from the chicken (neck, heart, gizzard – optional)
- 1 onion, halved and sliced
- 4 teaspoons flour
- 1 tablespoon butter
- About 300ml chicken or vegetable stock
- A splash of dry white wine
- A bunch of tarragon leaves
Feel free to adjust the amount of tarragon according to your preference. If you can’t find fresh tarragon, use dried tarragon instead.
The Recipe How-To
Step 1: Preheat the Oven
Set the oven temperature to 200C/180C fan/gas mark 6. While the oven is heating up, take a roasting tin and put all the halved sliced onion into it. Drizzle the onions with olive oil to coat them lightly.
Step 2: Prepare the Chicken
To prepare the chicken, make sure it’s dry by using a paper towel. Once it is completely dry, place it on top of the onions in the roasting tin.
Step 3: Add Wine and Lemon Juice
Pour in a good glug of dry white wine into the roasting tin, followed by the juice of a whole lemon. This will give your roast chicken an extra tangy flavour that will make your mouth water.
Step 4: Season the Chicken
Now that you’ve added all your liquids into the roasting tin, add salt and pepper to taste. Don’t forget to season inside the chicken too! This will give your chicken an even flavour throughout.
Step 5: Tarragon Infusion
Take some tarragon leaves (a bunch) and put them inside the chicken’s cavity before tying its legs together. Scatter some more tarragon leaves around the roasting tin, so that they will become beautifully roasted, adding more flavour to your dish.
Step 6: Roast Your Chicken
Place your chicken in the oven for about an hour and fifteen minutes until golden brown on top and cooked through.
Step 7: Rest Your Chicken
Once done, remove your roast chicken from the oven and transfer it to a plate. Don’t forget to rest it somewhere warm for at least 15 minutes – this will allow enough time for those juices to redistribute properly.
Step 8: Make Your Tarragon Gravy
While the chicken is resting, pour all of the roasting tin’s juices through a sieve into a saucepan. Put the saucepan on a high heat and add 3 tablespoons of flour to it. Whisk everything together until well combined.
Add more white wine to allow the flour to cook out, then add enough water to create a smooth consistency. A drip of lemon juice can be added at this time as well, for extra tanginess.
Finally, add some tarragon leaves, freshly chopped, into your gravy for that delicious tarragon flavour. Now, serve your roast chicken with this beautiful gravy as the perfect complement to your main dish!
Substitutions and Variations
If you want to switch things up, this roast chicken recipe offers many substitutions and variations that will keep your menu interesting.
For a non-alcoholic version, skip the dry white wine and replace it with chicken broth or vegetable stock. Adding a squeeze of lemon will bring freshness to the dish and balance out the flavors.
If tarragon is not readily available, feel free to use any fresh herbs such as rosemary, thyme, or oregano. You can also try adding some garlic to the gravy for an extra punch of flavor.
If you don’t have a whole chicken available, you can use chicken thighs or breasts instead. The cooking time may vary depending on the cut of meat you choose, so make sure to adjust accordingly.
For a vegetarian version of this recipe, try swapping out the chicken for chickpeas, cauliflower florets or mushrooms. They will absorb all the flavors of the tarragon and white wine sauce while adding their own unique textures.
Another delicious variation is to add cream to the gravy for a richer and creamier sauce. This variation goes perfectly with pan-fried chicken breasts or grilled chicken. You can also try serving this with braised chicory tossed in a tarragon sauce for a twist on an Italian classic.
Whatever variations you choose, this roast chicken with wine and tarragon gravy recipe will still be a crowd-pleaser and comfort food classic.
Serving and Pairing
This roast chicken with wine and tarragon gravy is a classic dish that pairs wonderfully with a variety of side dishes. I recommend serving this chicken with simple roasted vegetables like carrots, potatoes, and Brussels sprouts or a leafy green salad. The tarragon sauce nicely complements the richness of the chicken, adding a fresh, herbaceous note.
As for pairing with wine, I suggest sticking to the theme and going for a dry white wine like a Sauvignon Blanc or Chardonnay. These wines have enough acidity to cut through the richness of the chicken and provide a nice counterbalance to the tarragon sauce. Alternatively, if you prefer red wine, a Pinot Noir or light-bodied Merlot would also work well.
For those who prefer non-alcoholic beverages, try pairing this dish with sparkling water or homemade lemonade. The lemon flavor in both these drinks will complement the zesty freshness of the tarragon in the sauce.
When it comes to serving this dish, I suggest carving the chicken into generous slices and placing them on a large platter. Spoon the tarragon gravy over the top and garnish with additional fresh tarragon leaves for an extra pop of color and flavor.
Overall, this roast chicken with wine and tarragon gravy is a perfect dish for an elegant dinner or special occasion that is sure to impress your guests.
Make-Ahead, Storing and Reheating
This recipe is perfect for a stress-free Sunday roast. One of the great things about it is that it can be made ahead of time and reheated. This makes it ideal if you are hosting a dinner party as you can prepare everything in advance and enjoy the company of your guests.
To make ahead, prepare the chicken as specified in the recipe and cover it with aluminum foil or plastic wrap. You can store it in the refrigerator overnight or up to two days before cooking. When you’re ready to cook, remove the chicken from the fridge and allow it to rest at room temperature for 30 minutes before putting it in the oven.
If you want to store leftovers, let the chicken cool completely before placing it in an airtight container in the refrigerator for up to four days. When reheating, place it on a baking tray and heat in an oven preheated to 350°F (180°C) for 15-20 minutes or until heated through.
The gravy can also be made ahead and stored in an airtight container in the refrigerator for up to four days. When reheating, place it in a saucepan over low heat and stir until heated through.
By following these steps, you can enjoy this delicious roast chicken with wine and tarragon gravy any day of the week with minimal effort.
Tips for Perfect Results
Want to achieve the perfect roast chicken with wine and tarragon gravy? Here are some tips that will ensure your dish comes out perfectly every time.
1. Use a dry white wine
When making the tarragon gravy, be sure to use a dry white wine. The acidity in the wine helps to balance out the richness of the gravy, making it more flavorful and complex.
2. Let your chicken come to room temperature
Before roasting your chicken, let it come to room temperature. This will ensure that it cooks evenly and results in a juicy, tender bird.
3. Salt your chicken in advance
For the best flavor, generously salt your chicken 24 hours before you plan on cooking it. This allows the salt to penetrate the meat and adds depth of flavor to your dish.
4. Baste frequently
Basting is key when roasting a chicken. Brushing melted butter or olive oil over the chicken every 20 minutes or so will keep it moist and help it develop a crispy, golden skin.
5. Don’t overcook
Overcooking can lead to dry, tough meat. To avoid this, use a meat thermometer and remove your chicken from the oven when it reaches an internal temperature of 165°F.
Follow these tips for perfect results every time you make this delicious roast chicken with wine and tarragon gravy recipe!
Bottom Line
In conclusion, this roast chicken with wine and tarragon gravy recipe from Olive Magazine is truly the best ever Sunday roast chicken recipe. The combination of dry white wine, lemon, and tarragon creates a unique and delicious flavor that will leave your taste buds dancing. This dish is perfect for any occasion, whether it’s a cozy family dinner or a special celebration.
The ingredient list is simple yet flavorful, and the instructions are easy to follow. You can even make substitutions or variations to suit your taste preferences. Plus, there are plenty of serving and pairing options to choose from.
If you’re looking for a make-ahead option or wondering how to store and reheat leftovers, we’ve got you covered. And to ensure perfect results, we’ve included some helpful tips for cooking the chicken just right.
So why not give this recipe a try? Impress your family and friends with this mouthwatering dish served on a plate full of juicy chicken smothered in tarragon-infused gravy. With this recipe in your back pocket, you’ll have a go-to dish that will leave everyone wanting more.
Roast Chicken With Wine and Tarragon Gravy from Olive Magazine A Recipe
Ingredients
- 1 whole chicken
- 1 onion (halved and sliced)
- 1 bunch tarragon
- 1 lemon
- salt and pepper
- 375 ml dry white wine
Instructions
- Heat oven to has 200, gas mark 6. Place onion halved and sliced into a roasting tin with ½ of the bunch of tarragon.
- Place half of the lemon and the remaining tarragon (keeping a few leaves aside) into the cavity of the bird.
- Season the chicken and place in the oven for one hour. After 1 hour pour in the white wine and cook for a further 30 minutes or until the chicken is cooked through.
- Take chicken form tin and rest for 15minutes.
- Discard the tarragon stalks and spoon of the excess fat from the liquid in roasting tin. Place tin on hob and let the gravy bubble up season add the reserved tarragon and cook for a couple of minutes.
Add Your Own Notes
Nutrition
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