Title: Roast Chicken with Tarragon Mushroom Jus
Categories: Jude2
Yield: 4 servings

1 Fresh Tegel Chicken
1 tb Melted butter
1 tb First Choice flour
1 Onion; finely chopped
1 c Mushrooms; sliced
1 ts Fresh parsley; chopped
1 ts Fresh tarragon; chopped
375 ml Campbell's chicken stock
1 tb Leggo's tomato paste
1 tb Cornflour
3 tb Cold water
Salt and black pepper

Pre-heat the oven to 180 C.

Remove the chicken from the bag, rinse in cold water and pat dry.

Place into a roasting dish, brush with melted butter and sprinkle with
flour.

Place into oven for 30 minutes per 500g or until cooked through (check no
pink juices - pierce between the leg and thigh joint).

Remove from roasting dish and allow to stand for 5 minutes before carving.

Meanwhile, remove surplus oil from the juices. Place the pan onto a hot
element, add the onions and cook for 1-2 minutes.

Add the mushrooms, parsley, tarragon, stock and paste. Mix well and heat.

Blend the cornflour and water together, mix well into the liquids to create
a delicious mushroom jus.

Carve the chicken and serve a little jus over the top.

Serve with roasted and steamed seasonal vegetables.

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