This is really easy to put together. Makes for a perfect Sunday dinner.
Let's get started.
White Wine Roast Chicken
1 Chicken, Spatchcocked
1 Bunch of Fresh Tarragon, roughly chopped
1 Tbsp. Dijon Mustard
1 Head of Garlic, cloves peeled and slightly smashed
1 Cup Heavy Cream
1 Cup Dry White Wine
Kosher Salt
Freshly Ground Black Pepper
2 Tbsp. Olive Oil
Pre-heat your oven to 400 degrees Fahrenheit.
Remove the chicken 1 hour prior to baking. Season generously all over with kosher salt and allow it to sit at room temperature.
Drizzle your chicken with olive oil and rub all over the skin. Bake for 20 minutes.
Meanwhile, in a bowl combine the cream, tarragon, mustard, a pinch of salt and freshly ground black Pepper. Cover the chicken with the cream mixture, add in the white wine into the bottom of your pan along with the crushed garlic cloves. Continue to cook for an additional 30-40 minutes or until the internal temperature of the thickest part of the chicken reaches 165 degrees Fahrenheit.
Remove from the oven and all the chicken to rest for 10 minutes.
Slice, serve, and enjoy.
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