Le creuset french-style roast chicken with tarragon cream sauce (recipe)
| Le creuset french-style roast chicken with tarragon cream sauce (recipe) | |
|---|---|
| Name | Le creuset french-style roast chicken with tarragon cream sauce |
| Ingredients | Roasting chickens • Dried tarragon • Heavy cream • Dried tarragon • Cornstarch |
| Cooktime (in hours) | 2 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 2.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 844.5 |
| Fat | 64.1 |
| Protein | 60 |
| Carbohydrate | 3.4 |
| Fiber | 0.1 |
| Net carbohydrates | 3.3 |
| Sugar | 0.4 |
| Saturated fat | 22 |
| Cholesterol (mg) | 281.4 |
| Sodium | 610 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Le creuset french-style roast chicken with tarragon cream sauce (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Preheat the oven to 350 8F.
- Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
- Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180 8F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
- Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
- SAUCE:
- To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
-
Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.
Food tags
Chicken, Poultry, Meat, European, Very Low Carbs, Savory, Roast, Oven,, Easy
Le creuset french-style roast chicken with tarragon cream sauce (recipe) details
Time:
Prep Time in Hours and Mins:2H10M
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Contributors: Prab R. Tumpati, MD
