Poulet rôti aux anchois et au romarin

Name: Poulet rôti aux anchois et au romarin (Roast Chicken with Anchovies and Rosemary)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 6
Cuisine: French
Ingredients: 3 tablespoons crème fraîche; 2 tablespoons olive oil; 12 anchovies in oil, halved; 12 garlic cloves, halved; 2 branches rosemary, broken into small sprigs; 1 small bunch tarragon, leaves only; 3 French shallots, peeled and chopped; 1 large free-range chicken

Roast Chicken with Anchovies and Rosemary

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 50

Appears in

Rôtis

By Stéphane Reynaud

Published 2009

About

Ingredients

1 large free-range chicken
12 anchovies in oil, halved
12 garlic cloves, halved

Europe
France
Main course
Mediterranean
Gluten-free

Method

Prepare the chicken the day before. Use the pointed end of a knife to pierce the chicken in several places. Then insert the anchovy, garlic clove and rosemary sprig in each opening. Cover with plastic wrap and place in the refrigerator overnight.

The next day, combine the tarragon leaves, shallot and crème fraîche in a bowl and mix through well. Remove the chicken from the refrigerator