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🍽️ Cold Chicken with Peaches

435 kcal · 30 min · 4 servings

Ingredients

• 1 Organic chicken (approx. 1,3-1,4 kg)
• butter
• 1 handful fresh tarragon sprigs
• salt
• pepper (from the mill)
• 250 ml chicken stock (maybe a little more)
• 1.5 lemons
• 2 yellow bell peppers
• 2 tbsp olive oil (cold-pressed)
• 3 ripe peaches
• basil (for garnish)

Instructions

1. 1. Thoroughly wash the chicken inside and out.
2. 2. Trim off any excess fat at the rear opening.
3. 3. Pat the chicken dry with kitchen paper.
4. 4. Place one teaspoon of butter and one sprig of tarragon inside the cavity.
5. 5. Season the inside with salt and pepper.
6. 6. Make small cuts in the breast skin.
7. 7. Tuck additional tarragon sprigs between the skin and breast meat.
8. 8. Tie the drumsticks together with kitchen twine to close the opening.
9. 9. Secure the opening further with wooden skewers or by sewing it shut.
10. 10. Place the chicken in a suitable roasting pan.
11. 11. Pour chicken stock over the chicken.
12. 12. Melt 25 grams of butter.
13. 13. Brush the chicken with the melted butter.
14. 14. Preheat the oven to 180 degrees Celsius.
15. 15. Place the chicken in the hot oven.
16. 16. Roast the chicken for about one and a half hours.
17. 17. Turn the chicken after 20 minutes.
18. 18. Turn the chicken again after another 20 minutes so the breast is on top.
19. 19. Baste the chicken regularly with stock during cooking.
20. 20. Ensure the chicken does not dry out.
21. 21. Place the remaining tarragon sprigs on the breast shortly before the end of cooking time.
22. 22. Remove the chicken from the oven.
23. 23. Let the chicken rest at room temperature for one to two hours.
24. 24. Remove the tarragon to keep it crispy.
25. 25. Halve the bell peppers lengthwise.
26. 26. Remove the seeds from the bell peppers.
27. 27. Cut the bell peppers into strips.
28. 28. Heat olive oil in a pan.
29. 29. Fry the bell peppers for about 10 minutes on all sides.
30. 30. Remove the peppers from the pan and set them aside.
31. 31. Cut the chicken into pieces.
32. 32. Arrange the chicken pieces on a large platter.
33. 33. Wash the peaches.
34. 34. Halve the peaches.
35. 35. Remove the pits from the peaches.
36. 36. Cut the peaches into wedges.
37. 37. Heat two teaspoons of butter in the pan.
38. 38. Fry the peaches for about three minutes on each side.
39. 39. Add the peppers to the pan.
40. 40. Season the mixture with salt and pepper.
41. 41. Distribute the entire pan contents over the chicken.
42. 42. Garnish the dish with basil leaves and the crispy tarragon.
43. 43. Serve the dish immediately.

Nutrition per serving

• kcal: 435
• Protein: 64 g · Fett/Fat: 13 g · Carbs: 13 g