Poulet à l’estragon

Tarragon Chicken

Tarragon has a delicate, but distinctive liquorice flavour and is one of the herbs found in the French fines herbes mixture. It is a particularly good partner for chicken, especially when combined with tarragon cream.

serves 4

1½ tablespoons chopped tarragon

1 small garlic clove, crushed

50 g (2 oz) butter, softened

1 x 1.6 kg (3 lb 10 oz) chicken

2 teaspoons oil

170 ml (6 fl oz/²/₃ cup) chicken stock

2 tablespoons white wine

1 tablespoon plain (all-purpose) flour

1 tablespoon tarragon leaves

170 ml (6 fl oz/²/₃ cup) thick (double/heavy) cream

Preheat the oven to 200°C (400°F/Gas 6). Mix together the chopped tarragon, garlic and half the softened butter. Season with salt and pepper and place inside the cavity of the chicken. Tie the legs together and tuck the wing tips under.

Heat the remaining butter with the oil in a large casserole over low heat and brown the chicken on all sides. Add the chicken stock and wine. Cover the casserole and bake for 1 hour 20 minutes, or until the chicken is tender and the juices run clear when the thigh is pierced with a skewer. Remove the chicken, draining the juices into the casserole. Cover the chicken with foil and a tea towel and leave to rest.

Skim 1 tablespoon of the surface fat from the cooking liquid and put it in a small bowl. Skim the remainder of the fat from the surface and throw this away. Add the flour to the reserved fat and mix until smooth. Whisk quickly into the cooking liquid and stir over moderate heat until the sauce boils and thickens.

Strain the sauce into a clean saucepan and add the tarragon leaves. Simmer for 2 minutes, then stir in the cream and reheat without boiling. Season with salt and pepper. Carve the chicken and spoon the sauce over the top to serve.

Brown the chicken to seal before adding the stock and wine.