Tarragon Roast Chicken With Pea Salad

Tarragon Roast Chicken With Pea Salad

Recipe

Terms and Conditions

Catalogue Terms and Conditions

PRICES CORRECT AS AT 20/02/19 AND AVAILABLE TO 02/04/19 OR UNTIL STOCKS LAST. RETAIL LIMITS MAY APPLY. SAVINGS BASED ON LOWEST REGULAR SHELF PRICE NATIONALLY. SOME PRODUCTS MAY NOT BE AVAILABLE IN ALL STORES OR ONLINE. ALL WINE PRODUCTS ARE 750ML AND SPIRIT PRODUCTS ARE 700ML UNLESS OTHERWISE SPECIFIED. LIQUOR AND TOBACCO NOT SOLD TO UNDER-18S. ONLINE AND DIRECT SALES UNDER LICENCE NO. 353368. IF NO DOZEN OR HALF DOZEN PRICE IS SPECIFIED, NO FURTHER DISCOUNT IS AVAILABLE ON THE PRODUCT MULTIPLES SHOWN. ^YOU MUST BE A VINTAGE CELLARS WINE CLUB MEMBER AND PRESENT YOUR MEMBERSHIP CARD AT TIME OF PURCHASE TO QUALIFY FOR POINTS, BONUS $25 VOUCHER OR ANY OTHER ‘MEMBER BONUS’ OFFERS. BONUS $25 VOUCHERS ARE MAILED REGULARLY THROUGHOUT THE YEAR SUMMARISING YOUR POINTS FOR THE TRANSACTION PERIOD. FOR FULL WINE CLUB TERMS AND CONDITIONS VISIT VINTAGECELLARS.COM.AU OR CALL 1300 366 084. BONUS ONLY AVAILABLE ON PICTURED PRODUCTS. BONUS VALUE BASED ON LOWEST SINGLE BOTTLE PRICE. BONUS STOCK IS LIMITED AND AVAILABLE WHILE STOCKS LAST. LIMITS MAY APPLY. PRICES MAY VARY BETWEEN STORES AND SOME PRODUCTS AND OFFERS MAY NOT BE AVAILABLE IN ALL STORES

Starts 20 Feb - Ends 02 Apr
Serves: 4 Preparation time: 30 minutes Cooking time: 1 hour (plus resting)
2 heads of garlic, halved; 100g softened butter; finely grated rind of 1 lemon, lemon coarsely chopped, plus 1 extra lemon, halved; 1/4 cup finely chopped tarragon, plus 4 extra tarragon sprigs; 1.6kg free-range chicken, at room temperature; extra virgin olive oil; good-quality mayonnaise, to serve Pea salad 250g sugar snap peas, trimmed; 200g frozen peas; 1 small butter lettuce, leaves separated and torn; 1 cup watercress sprigs; 1/2 cup mint leaves; 1/4 cup (60ml) extra virgin olive oil; 1 1/2 tbsp tarragon vinegar or white wine vinegar; 3 tsp good-quality mayonnaise; 1 tsp Dijon mustard
1 Preheat oven to 180 degree C fan-forced. Finely chop 1 garlic clove and combine in a bowl with butter, lemon rind and tarragon. Season. Carefully run your fingers between chicken skin and breast to separate, keeping skin intact. Spread 3/4 of tarragon butter evenly under skin. Rub remainder over chicken. Stuff cavity with 1 garlic head, chopped lemon and extra tarragon. Truss legs with kitchen string and fold wings under.
2 Transfer to a roasting pan with lemon halves and remaining garlic. Drizzle with a little oil and roast, basting occasionally, for 3/4–1 hour until juices run clear when thigh is pierced with a skewer. Loosely cover with foil and rest for 15-20 minutes.
3 Meanwhile, to make pea salad, blanch all peas in boiling salted water for 1-2 minutes until just tender. Drain, refresh under cold running water, then drain well. Transfer to a bowl with lettuce, watercress and mint. Refrigerate until required. Whisk oil, vinegar, mayonnaise and mustard in a bowl, thinning with a little water if necessary to a drizzling consistency. Season. Before serving, toss lightly with salad.
4 Drizzle chicken with pan juices mixed with a squeeze of juice from the roasted lemon. Serve with the roasted garlic, pea salad and mayonnaise.
  • Vintage Cellars -- Darlinghurst
    Vintage Cellars -- Darlinghu... PH:(02) 9264 1700
  • Vintage Cellars -- Rushcutters Bay
    Vintage Cellars -- Rushcutte... PH:(02) 9331 3223
  • Vintage Cellars -- Double Bay
    Vintage Cellars -- Double Bay PH:(02) 9327 1333

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