Cold Tarragon Roast Chicken with Peaches and Bell Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 511 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 12 g |
Ingredients
Preparation steps
For the chicken: Rinse the chicken inside and out, and pat dry. Remove excess skin around the cavity. Place 1 teaspoon of the butter and 1 sprig of the tarragon inside the chicken. Season the inside with salt and pepper to taste. Gently loosen the skin and push the remaining tarragon sprigs underneath. Tie the chicken legs with kitchen twine so the cavity is closed. If desired, sew closed with kitchen twine. Place the chicken in a roasting pan. Add the chicken stock to the pan. Melt 25 grams (approximately 1 tablespoon) of the butter and rub over the chicken. Squeeze the juice from half a lemon over the chicken and season with salt to taste.
Cook the chicken in a 180°C (approximately 350°F) oven for 1 1/2 hours. After the first 20 minutes, turn the chicken over. Cook for another 20 minutes and turn the chicken over again so the breast is facing up. Allow to finish cooking, while basting regularly. The chicken should not dry out.
Near the end of cooking, remove the tarragon from the breast so that the tarragon retains texture. Remove the chicken from the oven once cooked and rest at room temperature for 1-2 hours.
For the bell peppers and peaches: Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs, and cut into wedges. Heat the olive oil in a skillet. Add the bell peppers and cook until golden on all sides, about 10 minutes. Remove from the skillet to a dish and set aside.
For serving: Cut the chicken into pieces and arrange on a large platter.
For the bell peppers and peaches: Rinse the peaches, cut in half, remove pits and cut into wedges. Heat 2 teaspoons of butter in a skillet. Add the peaches and cook until marked on both sides, about 3 minutes. Stir in the bell peppers and season with salt and pepper to taste.
For serving: Pour the peach mixture over the chicken. Garnish with the crispy tarragon and basil, and serve immediately.
