Lemon chicken a la chapman

4 Servings

Ingredients

Quantity Ingredient
1 Chicken; about 3 1/2 pounds
2 teaspoons Dried tarragon
3 Lemons
¼ cup Unsalted butter
2 tablespoons Dijon-style mustard
4 Yellow onions; cut in half crosswise
2 tablespoons Balsamic vinegar
½ cup Chicken stock
Salt and freshly ground pepper to taste
1 bunch Watercress

Directions

Trim any excess fat from the chicken. Sprinkle the cavity with 1 teaspoon of the tarragon. Cut 1 lemon in half and place a lemon half in the cavity.

Squeeze the remaining lemons; you should have about ¼ cup juice. Melt the butter. Stir in the lemon juice, the remaining teaspoon of tarragon and the mustard; mix well.

Brush some of the butter mixture over the surface of the chicken and place breast-side down in a shallow roasting pan. Arrange the onions around the chicken; brush half of the remaining butter mixture over the onions. Roast in a preheated 375-degree oven for 30 minutes.

Spoon the vinegar over the onions and stir the stock into the pan. Baste the chicken with the pan juices and roast for another 30 minutes. Turn the chicken breast-side up, baste with the remaining butter mixture and season with salt and pepper. Continue to roast until the chicken is tender and golden, another 20 to 30 minutes.

Make a bed of watercress on a warmed platter. Place the bird on top and surround with the onions. Baste the chicken with some of the pan juices; carve the chicken at the table. Notes: This golden chicken, infused with the aroma of lemon, is served on a bed of watercress to catch the delicious juices. Roasted onions glazed with balsamic vinegar add a strong accent.

Per serving: 467 calories, 37 gm protein, 18 gm carbohydrates, 27 gm fat, 11 gm saturated fat, 140 mg cholesterol, 337 mg sodium >From "Chicken" by Emalee Chapman; general editor Chuck Williams (Williams-Sonoma Kitchen Library, published by Time-Life Books, 1993, $14.95)

Posted to RecipeLu by Badams <adamsfmle@...> on Oct 15, 1997, converted by MC_Buster.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 18, 1998

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