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Roast chicken with tarragon & mustard cream
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Winter weekend roast chicken with luxurious creamy sauce.
Ingredients:
  • 2 (about 1.2kg each) whole chickens
  • 2 bunches fresh tarragon
  • 4 garlic cloves, peeled
  • 1 lemon, halved
  • 50g butter, melted
  • 60ml (1/4 cup) verjuice
  • 500ml (2 cups) chicken style liquid stock
  • 125ml (1/2 cup) pouring cream
  • 23.40 gm wholegrain mustard
  • 62.50 ml chopped fresh continental parsley
Instructions:
  • Preheat the oven to 200°C. Rinse the chicken under cold water, pat it dry, and place it on a rack in a roasting pan. Reserve 2 tarragon sprigs, chop the rest. Stuff each chicken with 1 reserved sprig, 2 garlic cloves, and half a lemon. Tie the legs with kitchen string. Brush with melted butter, season with salt and pepper, then sprinkle with chopped tarragon.
  • Roast the dish for 30 minutes and then generously brush with melted butter. Continue roasting for another 45 minutes, basting occasionally with butter, until beautifully golden brown and the thigh juices are clear. Serve on a platter, cover with foil, and let it rest.
  • Transfer the flavorful pan drippings to a small pitcher, removing any extra fat. Introduce verjuice to the roasting pan and heat over medium flame. Stir continuously for 2 minutes until the liquid reduces by half. Pour in the reserved pan juices and stock. Cook and stir for 5 minutes until slightly reduced. Add cream, simmer for another 5 minutes until slightly thickened. Strain into a large jug, and mix in mustard and parsley. Serve alongside the chicken.

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