July 11, 2017 by dgarnett2013
Tarragon Chicken: The Great Dixter Cookbook by Aaron Bertelsen
- Large piece of butter
- 1 tab olive oil
- 1 chicken or chicken pieces if preferred
- 1 – 2 small onions or shallots, sliced
- 120ml dry white wine
- Several sprigs of tarragon (be generous)
For the gravy:
- piece of butter
- handful of freshly chopped herbs (eg parsley, tarragon, sorrel, chervil, dill, rocket)
- 175ml double cream
Preheat the oven to 230℃.
Melt the butter with the oil in a cast-iron casserole dish.
Brown the bird or chicken pieces on all sides.
Towards the end of browning, add the onions, wine and the tarragon, stuffing a couple of sprigs inside the cavity of the bird and placing a couple alongside in the dish.
Cover and roast for 40 – 45 mins, or 30 mins if using pieces, or until a thermometer inserted in the thickest part of the breast registers 75℃.
Transfer the chicken to a dish, discard the tarragon and set aside to rest.
For the gravy: Put the pan of chicken juices on the hob, remove any tarragon.
Add the butter then stir in the herbs, mixing well.
Remove from the heat, then slowly stir in the double cream until combined.
Eaten with allotment veg in hot July.