Friday, 29 August 2008

Chicken Marylands

Serves: 2

2 Chicken Marylands (or thighs)
1 Garlic clove, thinly sliced
2 Tbsp butter
2 Tbsp Tarragon
1 cup white wine
1 cup chicken broth
2 Tbsp Dijon mustard


Thoroughly wash the chicken, leaving the skin on. Pat dry. With a sharp knife, slice a few holes in the chicken skin. Tuck in the garlic slices and butter. Sprinkle the tarragon over the chicken, patting in. Place the chicken in a large oven proof dish.

Peel carrots, potatoes and parsnips, place around the veggies around the chicken. You can add whole garlic cloves or a quartered onion if desired.

In a meauring cup, combine the white wine, mustard and chicken stock. Stir well and pour over chicken and veggies. Top with a little extra tarragon. Cover and cook at 180C for 70 minutes. Uncover and bake for another 10-20 minutes. Best Blogger Tips

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