Tarragon Taste Chicken Roast

Feel the French Food taste of Chicken Recipe in this dish. A classic roasted chicken for your dine. The cheese aroma combined with the burn roasted flavour gives this food recipe a unique taste.


This French Food recipe serve for 4


Tarragon Taste Chicken Roast Recipe

Ingredients :

Whole Chicken ( choose 1,6 - 2 kg weight )
1 medium-sized Onion, finely chopped
4 cloves garlic, minced
100g butter
2 cups of coarse breadcrumbs
1 cup of coarsely fresh tarragon, chopped
1/2 cup of finely ground parmesan
salt and pepper, to taste
extra virgin olive oil, as needed


Method :

Prepare the chicken by removing the neck and trimming any loose skin or fat.
Wipe the cavity and the surface of the bird so it's dry.

For the stuffing :
Gently fry a medium-sized, finely chopped onion and 4 cloves of minced garlic in 100g butter till soften, but not coloured.
Add the onions, garlic and all the liquid to 2 cups of coarse breadcrumbs, half a cup of finely grated parmesan and a cup of coarsely chopped fresh tarragon.

Season with salt and pepper and mix thoroughly.
Insert two fingers under the skin of each breast from the pointy end, the skin should easily detach, leaving a pocket.
Stuff a couple of spoons of mixture in each breast pocket and put the remainder in the cavity

Rub the chicken with extra virgin olive oil
Sprinkle with salt and roast in a preheated 220C oven for 50 minutes, till well done
Serve Hot


Check another French Recipe :

• Fillet Mignon With Cabernet Shallot Glaze
• Chocolate Truffles

Chocolate Truffles

Truffles are the best in French Chocolates. A very delicate and pure taste. Truffles can be made from original dark chocolate or can be variated in many flavours.

Here is a basic food recipe of dark chocolate truffles which is easy recipe for you at home

Chocolate Truffle / Truffes au Chocolat

Ingredients :

1 cup creme Fraiche (heavy cream)
14 oz high quality Dark Chocolate ( about 70% cocoa )
8 oz additional Dark Chocolate
11,5 cup High quality Cocoa Powder
3 tablespoonful butter


Method :

for the Batter ( Ganache ) :

Cut choclate into small pieces
Put the chocolate in a large bowl
Bring the heavy crem slowly to a light boil
Pour boiling cream over the chocolate.
Keep stirring till the chocolate melted and well combined with the cream
Add butter, stirr
Set aside allow to cool completaly

Before you can form it to the truffle ball you have to thicken it by putting the mixture in a refrigerator or you can whisking it till it's creamy and thick enough to be formed


Forming The Truffles :

Melt the additional dark chocolate, set aside

Form even and round balls using 2 spoons.
Put them on a wax paper
Dip each ball in the melted chocolate and the roll it in the cocoa powder


Bon apetit .. enjoy this creamy rich chocolate French Food for your family



Check the other French Recipes :

• Filet Mignon with Cabernet Shalot Glaze
• Tarragon Taste Chicken Roast
  

Filet Mignon With Cabernet Shallot Glaze

A special Beef Recipe from French Recipe cooking art. A popular as the deliciousness taste of filet mignon steak combined with the rich flavour of Cabernet shallot. It's a perfect choise of food on your dining table.

Ingredients :

4 filet mignon steaks
2 tablespoonful extra virgin olive oil
1 teaspoonful rough salt
1/2 teaspoonful fresh ground pepper
3/4 cup cabernet sauvignon wine
2-3 sprigs fresh thyme
1 shallot, about 2 inches in height, thinly sliced and quartered
1/2 teaspoonful salt
5-7 baby portabella mushrooms, sliced (optional)


Method :

Preheat the olive oil on a large pan with moderately-high heat, till almost smoky
Put the filets into the pan and allow to sizzle in the olive oil (high heat needed to sear the sides and lock in juices and flavors)
Sprinkle half of the rough salt and half of the pepper (to taste) on the first side.
After a couple of minutes, you should notice the bottom of the steaks to be nicely seared
Turn over the steaks, and sprinkle the remaining rough salt and pepper
Wait a couple of minutes so that side is also seared
Turn heat slightly below medium
While occasionally turning steaks, cook to desired doneness. (I personally recommend medium rare, Cut a small slit in the thinnest steak to check for doneness)
When done cooking a steak, set aside and remove it to a large plate. And repeat the process for the other steak till finish.
When all steaks are removed from pan, turn the heat back up to medium high
Deglaze the pan with the Cabernet wine. It should sizzle and melt with the beef drippings
Add the chopped shallots, Add mushrooms (opt.)
Rub the sprigs of thyme together so that the small leaves fall off into the pan
Add the regular salt, and additional freshly ground pepper if desired
Simmer for a minute or two until ingredients are perfectly combined and shallots are slightly translucent (they are best when still a bit crunchy)
On your plate of steaks should be drippings that have collected since removing it from the heat. Press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan
Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher.
Serve steaks and pour a bit of glaze over each one
The leftover glaze is best enjoyed with good crusty bread to sop it up

Bon Apetite, this Steak Recipe ready to serve for 4


Check another French Recipe :

• Tarragon Taste Chicken Roast
  
• Chocolate Truffles