Roast chicken and tarragon sauce recipe

Save to binder     Add to meal plan    

This recipe has been added to your binder

 
  • 5 starsRating: 5 stars (1 rating)

  • Add your rating:
Roast chicken with tarragon sauce HERO
  • Rating: 5 stars
  • Cost per serving: £2.17
  • 15 mins to prepare and 1 hr 30 mins to cook Takes: 15 mins to prepare and 1 hr 30 mins to cook
  • 4 Serves: 4
  • Freezable

Preheat oven to gas 6, 200°C, fan 180°C.

Season the chicken inside and out with salt and pepper. 
Put 3 sprigs of tarragon inside the chicken cavity.
 Squeeze the lemon juice over chicken and put the squeezed half inside the cavity. Smear the chicken with butter.


Cook in the preheated oven for 15 minutes, then lower temperature to gas 4, 180°C, 160°C fan and cook for another 1 hour. Check the chicken is cooked through by inserting a sharp knife into the thickest part of the thigh - the juices should run clear.

Remove from oven, cover with foil and leave to rest in a warm place. Pour the fat and juices from the roasting tin into a small saucepan.

Deglaze the roasting pan by adding the Noilly Prat or wine to it, placing it over a moderate heat and scraping up all the sticky residue with a wooden spoon.

Add this to the pan of juices and boil until reduced to no more than 1 or 2 tablespoons. Add the stock and a sprig of tarragon. Bring to the boil again and boil until reduced by one-third. Stir in the creme fraiche and boil until reduced to a light coating consistency. Chop the remaining tarragon and add that with any juices that have come from the resting chicken.

Serve the carved chicken with the tarragon cream sauce.

*Inspired by Lucinda B. featured in the Realfood Cookbook

I have cooked this     0

blog comments powered by Disqus

Click this button to print this recipe in an easy to read format

Enter your mobile number to receive the ingredients for this recipe by text

Enter an email address to receive the ingredients for this recipe by email

  • 1 whole chicken, about 1.5kg (3lb), preferably free-range or corn-fed
  • salt
  • pepper
  • 6 sprigs fresh tarragon
  • juice of ½ lemon
  • 50g (2oz) butter
  • 1 glass Noilly Prat or medium-dry white wine
  • 250ml (8fl oz) chicken stock
  • 2tbsp creme fraiche
   Shop ingredients   
Each serving contains
  • Calories 785 39%
  • Sugar 1g 1%
  • Fat 43g 61%
  • Saturates 17.8g 89%
  • Salt 2.3g 38%
of an adult's Reference Intake amount. Find out more
Fairy - For the toughest grease-cleaning challenges

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.

Text me the ingredients

You should receive a text message shortly with the ingredients.

Close window

Email me the ingredients

Simply enter an email address below to receive the ingredients for this recipe by email

Please enter a valid email address

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

Email me the ingredients

Please wait while we send your email

There was a problem sending your email

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

Email me the ingredients

You should receive an email shortly with the ingredients.

Close window

Ways to shop

Look out for this basket to buy recipe ingredients.
Learn more  

Click here to shop  

Remove from binder?

Close popup

Are you sure you want to remove this recipe from your binder?

Yes Cancel

Friends who have cooked this recipe

Close popup
Loading

working..
Something went wrong Close popup