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How to make Roasted chicken with mustard and herb sauce

Yield = 8
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

  • 8 (200g each) chicken marylands, skin removed
  • 1/2 cup dijon mustard
  • 4 garlic cloves, crushed
  • 1 tablespoon chopped fresh tarragon leaves
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1 tablespoon olive oil
  • 2 medium brown onions, finely chopped
  • 2/3 cup dry white wine
  • 2/3 cup Massel salt reduced chicken style liquid stock
  • Fresh flat-leaf parsley leaves, to serve
  • Tarragon leaves, to serve

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Place chicken, in a single layer, in a large flameproof roasting pan. Combine mustard, garlic, tarragon and parsley in a bowl. Spread over chicken.
  • Step 2 Roast chicken for 40 minutes or until juices run clear when thickest part of chicken is pierced with a skewer. Transfer to a plate. Cover loosely with foil to keep warm.
  • Step 3 Heat roasting pan over medium-high heat. Add oil and onion. Cook, stirring, for 5 minutes or until onion has softened. Add wine. Bring to the boil.
  • Step 4 Add stock. Simmer for 8 minutes or until sauce has slightly thickened. Return chicken to pan. Cook, basting with sauce, for 3 to 5 minutes or until heated through. Top with parsley and tarragon. Serve.