POT-ROAST CHICKEN COOKED IN HERBY CRÈME FRAÎCHE
Summer Kitchens by Olia Hercules
Pretty straight forward dish, chopped finely a handful of fresh herbs, the recipe suggested dill and parsley (including stalks), I used a mix of parsley, coriander and tarragon. Chopped a few cloves of garlic, mixed everything with crème fraîche, salt and pepper. Spread the herby chicken evenly on the chicken and inside as well. I cooked the chicken right the way, vs suggested by the recipe to marinate for a couple of hours. Added a spoonful of oil on the roasting pan and cooked with a cover foil in oven at 180ºC (200ºC without fan) for 45 minutes and without the foil for another 15-20 minutes. Let it rest for 5-10 minutes before serving. I served with a cucumber salad. Very tender chicken, simple and surprisingly good.
