Butterflied Chicken With Tarragon
Published July 22, 2003
- Total Time
- 45 minutes
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Ingredients
1 ½ teaspoons butter
1 ½ teaspoons olive oil
1 3-pound fryer chicken, butterflied
Sea salt
Freshly ground black pepper
3 sprigs tarragon plus 1 tablespoon chopped tarragon
Nutritional analysis per serving (4 servings)
1 gram carbs; 259 milligrams cholesterol; 766 calories; 23 grams monosaturated fat; 11 grams polyunsaturated fat; 16 grams saturated fat; 55 grams fat; 881 milligrams sodium; 64 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large iron frying pan or sauté pan, melt butter in oil over medium high heat. Season chicken all over with salt and pepper. Spread tarragon sprigs in pan, then lay chicken in skin-side down. Weigh down chicken with a brick covered in foil or a soup pot filled with food cans. Fry until well browned, about 20 minutes, adjusting heat so that it does not burn or stew. Turn chicken, discarding tarragon, replace brick and fry other side, until chicken is cooked through, about another 15 minutes.
- Step 2
Cut chicken into pieces and serve on a platter, sprinkled with chopped tarragon and more pepper.
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