Whole Roasted Tarragon Chicken

Cook Time 1 hour 30 minutes

Serves 4

Ingredients

10g butter, softened

1 tbsp extra virgin olive oil, plus extra to drizzle

1 onion, chopped

1 small fennel bulb, chopped

5 cloves of garlic, bruised

1 tbsp plain flour

100ml white wine

1 tbsp Dijon mustard

250ml chicken stock

Large handful of fresh tarragon, picked

1 whole chicken (about 1.5–2kg)

Salt and black pepper, to taste

200ml cream

Method

Preheat oven to 180°C.

Heat the butter and oil in a heavy-based, oven-safe sauté pan, then add the onion, fennel and garlic. Sweat for 4–5 minutes, then add the flour and stir through, then add the white wine and bring to the boil. Add the mustard, stock and ¾ of the tarragon. Rest the chicken in the sauce, drizzle with oil, and season with salt and pepper. 

Roast for 50–60 minutes. Carefully remove the chicken and rest for at least 15–20 minutes while finishing the sauce.

Place the sauté pan back on the stove and bring the sauce to a boil. Add the cream and check the seasoning. Simmer for a few minutes until it thickens enough to just coat the back of a spoon. 

Carve the chicken and serve it with sauce and reserved tarragon.