Slow Roasted Chicken with Tarragon and Peas
Ingredients
- 1 lemon
- 1 chicken, weighing at least 3 pounds, 5 ounces
- 1 large bunch of French tarragon, leaves separated from stalks
- Salt and pepper
- Piece of butter
- Generous ¾ cup heavy cream
- Generous ¾ cup water for the peas
- ¾ cup bacon, diced
- 5 ½ ounces shallots, peeled but left whole
- 1 ¼ cups hard cider
- 2 ¾ cups fresh shelled peas (frozen if necessary)
- 4 Little Gem or Romaine lettuce, quartered
- Salt and pepper
Instructions
Slow-Roasted Chicken with Tarragon and Peas serves 4 original recipe by The Daily Meal.
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