French chicken with new potatoes
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- salt and freshly ground black pepper
- ½ poussin
- 4 tbsp butter
- 3 tbsp fresh tarragon, chopped
- 3 tbsp butter, melted
- 1 tbsp fresh rosemary leaves, chopped
- 70ml/2½fl oz double cream
- 5 tbsp white wine
- ½ onion, sliced
- 150g/5¼oz cooked new potatoes
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Preheat the oven to 200C/390F/Gas 6.
- Place the poussin on baking tray and cook for 10-15 minutes, or until cooked and golden.
- To make the sauce, melt the butter in a saucepan. Add the onion and soften for 2-3 minutes.
- Add the tarragon, rosemary, white wine and cream and reduce down for 4-5 minutes.
- For the new potatoes, mix the new potatoes with the melted butter and season.
- To serve, place the poussin on a serving plate and pour over the sauce. Serve with the new potatoes.
Plating
Cookware for this recipe
-
Saucepan
-
Baking tray
-
Chef's knife
-
Cutting board