Tarragon Chicken With Rutabaga, Leek And Peas

• 3 1/2 tbsp butter, softened
• 1 tbsp fresh tarragon, chopped + extra, to serve
• 3 1/4 lb fresh whole chicken
• 1 tbsp vegetable or olive oil
• 3 None small rutabaga, peeled, cut into wedges
• 1 None leek, pale section only, thickly sliced on a bias
• 1/4 cup dry white wine
• 1 None chicken bouillon cube, crushed
• 1/3 cup frozen peas

1. Preheat oven to 350u0b0F.
2. Combine butter and tarragon. Season. Gently run fingers under chicken breast skin to separate from meat. Spread butter under skin. Set aside.
3. Heat oil in a large Dutch oven over medium-high heat. Add rutabaga and cook, stirring, for 2 mins, or until lightly browned. Add leek, wine, crushed bouillon cube and 1 cup water. Bring to a boil then add chicken. Transfer to oven and bake, basting occasionally with pan juices, for 50 mins, or until chicken is cooked through. Add peas and cook for 4 mins, until peas are tender. Let cool for 10 mins.
4. Serve sprinkled with extra tarragon.

butter, fresh tarragon, chicken, vegetable, section, white wine, chicken bouillon cube, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/24394 (may not work)