Casserole Roast Chicken with Tarragon — Poulet à l’Estragon

There are two kinds of tarragon, French and Russian, but we prefer to use French in this recipe, because it has a better flavour.

Unfortunately, French tarragon is more difficult to come by because it is propagated by root cuttings, you can’t just grow it from seed like the Russian tarragon. French tarragon grows to a height of about 23cm (9inch), whereas the Russian will grow to about 1.25m (4ft) in the summer.

Serves 4-6

1½ kg (1 x 3½lb) chicken, free-range and organic 1 tbsp freshly-chopped French tarragon and 1 sprig of tarragon 30g (1oz) butter 150ml (¼ pint) cream Salt and freshly-ground pepper ½-1 tbsp freshly-chopped French tarragon (for sauce) 150ml (¼ pint) home-made chicken stock optional roux optional garnish sprigs of fresh tarragon

Preheat the oven to 180C/350F/regulo 4.

Remove the wishbone and keep for the stock. Season the cavity of the chicken with salt and freshly ground pepper and stuff a sprig of tarragon inside.

Chop the remaining tarragon and mix with two-thirds of the butter. Smear the remaining butter over the breast of the chicken, place breast-side down in a casserole and allow it to brown slowly over a gentle heat.

Turn the chicken breast-side up and smear the tarragon butter over the breast and legs. Season with salt and freshly-ground pepper. Cover the casserole and cook in a moderate oven for 1¼-1½ hours.

(To test if the chicken is cooked, pierce the flesh between the breast and thigh. This is the last place to cook, so if there is no trace of pink here and if the juices are clear the chicken is certainly cooked.)

Remove to a carving dish in a warm oven and allow to rest for 10-15 minutes before carving.

Meanwhile, spoon the surplus fat from the juices, add a little freshly-chopped tarragon, add in the cream and stock if using*, and boil the sauce until it thickens slightly. Alternatively, bring the liquid to the boil, whisk in just enough roux to thicken the sauce to a light coating consistency. Taste and correct seasoning.

Carve the chicken into 4 or 6 helpings, each person should have a portion of white and brown meat.

Arrange on a serving dish, nap with the sauce and serve.

Note: Some chickens yield less juice than others. If you need more sauce, add a little more home-made chicken stock with the cream. If the sauce is thickened with roux, this dish can be reheated.

* This dish is delicious without cream just made with chicken juices, stock and fresh herbs.

Serve with tomato fondue.

Roux

110 g (4 ozs) butter110 g (4 ozs) flour

Melt the butter and cook the flour in it for two minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required, or made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.