March 25, 2013 Dinner – Lemon and Tarragon Roasted Chicken with sugar snap peas and baked potato

March 25, 2013 Dinner – Lemon and Tarragon Roasted Chicken with sugar snap peas and baked potato

I worked late, so Suzette stuffed a whole chicken with lemon wedges and a handful of fresh tarragon picked in our garden.
She impaled it and cooked it on a Spandex frame in a roasting pan at 425˚ for 15 minutes with a bit of water in the bottom of the pan and then reduced the temperature to 375˚ and cooked for about 45 more minutes. 
 
I washed four russet potatoes and poked holes in them with a fork and then put them into the oven for 45 minutes also.

Suzette then de-stemmed and steamed the sugar snap peas and fetched the cranberry sauce she made last Christmas from the fridge and it was still good, so we plated up the leg quarter with 1/2 potato garnished with pads of butter and minced chives, the sugar snap peas and cranberry sauce.

I opened a bottle of 2007 Wellington Roussane, which perfectly complemented the roasted chicken.  We also slathered our potatoes with sour cream.

I had sliced about ½ lb. of strawberries and poured into them the last of a pint of blueberries and added 1 ½ Tbsp. of Cointreau, and 1 Tbsp. of cognac and 1 ½ Tbsp. of golden brown sugar and hour before dinner and set it in the fridge.

After dinner I put several scoops of Neapolitan ice cream in a pasta bowl and scooped some of the brandied fruit over it and we ate that with relish.

Bon Appétit