Buttermilk Marinated Roast Chicken with Tarragon and Dijon Mustard

Ingredients

• 1/4 cup chopped fresh tarragon
• 1 tablespoon red peppercorns, crushed (black works fine as well)
• 3 1/2 pounds whole chicken, backbone cut out and butterflied
• 5 cloves of garlic, crushed
• 1 1/2 cups buttermilk
• 3 tablespoons peanut oil, divided
• 2 tablespoons Dijon mustard
• 3/4 teaspoon freshly grated nutmeg
• 1 tablespoon coarse sea salt
• 1/4 cup dry white wine for deglazing (optional)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag