Thursday, October 22, 2009

Mustard Tarragon Roast Chicken review

Last night I had a bit more time for dinner and I wanted to make something that was a bit more fancy...or at least fool my family into thinking I had spent a lot more time on dinner than I had. After the week of craziness at the fair, I felt they deserved a few nights of better foods.

I'm always looking for new ways to cook chicken. It's a staple. I didn't really want to BBQ and I didn't want another casserole. I think we're all casseroled out right now.

I was using Stumble and found this recipe for Mustard Tarragon Roast Chicken. It calls for noodles, but my husband is rather anti-noodle. Instead I made him eat a sautee of summer squash on the side. Squash is always a nice substitute for noodles. The kids like squash with sauces because it covers up the taste.

This went together very quickly but tastes like you spent a lot longer on it. I imagine it could be adapted to a crockpot meal quite easily for those extra busy days.

Mustard Tarragon Roast Chicken


  • 1/2 cup Dijon mustard
  • 3 tablespoons cider vinegar
  • 4 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons roughly chopped fresh tarragon
  • kosher salt and pepper
  • 1 3 1/2- to 4-pound chicken, cut into pieces
  • 1 12-ounce package egg noodles
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 3/4 cup dry white wine


  1. Heat oven to 400° F.
  2. In a large bowl, combine the mustard, vinegar, 2 tablespoons of the oil, the garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat. Place the chicken in a roasting pan and roast until cooked through, about 45 minutes.
  3. During the last 15 minutes of roasting, cook the noodles according to the package directions. Drain and return to the pot. Add the parsley and the remaining oil and toss to coat. Transfer the chicken to individual plates. Place the pan containing the drippings over medium-high heat. Add the wine and cook, stirring and scraping the bits from the bottom of the pan, until the wine reduces slightly, about 5 minutes. Divide the noodles among the plates and spoon the sauce over the top.

1 comment:

  1. This sounds really yummy and easy to make! Thyme + wine + poultry is always a winner :D

    Squash is also a great pairing.

    Thanks for sharing - might try it!

    Much love,
    Sarah :)


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