1.6 kg (3 1/2 lb) oven-ready chicken
1 onion, skinned
1 large lemon, sliced
1 bunch fresh tarragon, trimmed
1 cup (8 fl oz.) dry white wine
salt and pepper, to taste
1/2 oz (15 g) polyunsaturated margarine
1 level tbsp (15 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
tarragon sprig, to garnish
1 onion, skinned
1 large lemon, sliced
1 bunch fresh tarragon, trimmed
1 cup (8 fl oz.) dry white wine
salt and pepper, to taste
1/2 oz (15 g) polyunsaturated margarine
1 level tbsp (15 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
tarragon sprig, to garnish
method
1. Line a roasting pan with a piece of aluminium foil large enough to enclose the chicken.
2. Place the chicken in the lined pan and put the onion and half the lemon slices inside the chicken cavity.
3. Arrange the remaining lemon slices and the tarragon leaves over the chicken, pour the wine over and season.
4. Bring the foil edges together to enclose the chicken.
5. Cook at 200°C (400°f) mark 6 for 1 hour. Open the foil and cook for a further 15 - 20 minutes, until the skin is golden brown.
6. Remove the chicken from the foil and keep warm. Pour the juices into a saucepan and skim off the fat, then bring to the boil.
7. Mix together the margarine and flour to make a paste, and stir gradually into the cooking juices.
8. Cook for 3-4 minutes, stirring continuously until thick and smooth.
9. Remove from the heat. Add the yogurt and seasoning.
10. Gently reheat and serve the sauce separately with the chicken.
2. Place the chicken in the lined pan and put the onion and half the lemon slices inside the chicken cavity.
3. Arrange the remaining lemon slices and the tarragon leaves over the chicken, pour the wine over and season.
4. Bring the foil edges together to enclose the chicken.
5. Cook at 200°C (400°f) mark 6 for 1 hour. Open the foil and cook for a further 15 - 20 minutes, until the skin is golden brown.
6. Remove the chicken from the foil and keep warm. Pour the juices into a saucepan and skim off the fat, then bring to the boil.
7. Mix together the margarine and flour to make a paste, and stir gradually into the cooking juices.
8. Cook for 3-4 minutes, stirring continuously until thick and smooth.
9. Remove from the heat. Add the yogurt and seasoning.
10. Gently reheat and serve the sauce separately with the chicken.
serving amount
serves 4
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