Pot-roast chicken with tarragon sauce

This is a traditional French way of serving chicken.  It is really a summer dish and can be served hot or cold.  Tarragon is a perfect match for chicken.

Preparation Time: 10 Mins

Cooking Time: 1½ Hrs

Total Time: 1¾ Hrs

Ingredients

For 6 servings…

1                    Chicken  - roasting   

100 cl              Water  - boiling       

60 gms            Butter  - softened     

2 tbs               Tarragon  - chopped 

                     Pepper  - freshly ground, black 

                     Salt          

2½ tbs            Wine  - dry white     

10 cl               Cream  - single        

For beurre manié

1 tsp               Flour        

1 tsp               Butter       

Method

Heat an oven to 190°C.

Place the chicken in a bowl or sink and pour the boiling water over it and then dry it with kitchen towel.

Blend the butter with half the tarragon and a little salt and pepper.  Then either place it in the cavity of the chicken or spread it over the breast meat under the skin.  Place the chicken in a cast-iron casserole, pour on the wine, cover and roast in the oven for 1½ hours or until cooked.

Meanwhile blend the four and butter to make a beurre manié.

Transfer the chicken to a hot serving dish.

Stir the beurre manié into the juices in the casserole and cook on a stove for 1 minute.  Add the cream and the remaining tarragon and cook, stirring continuously, until the sauce has thickened.  Pour the sauce over or around the chicken and then serve.

Wine recommendations

A red or white wine.

Conventional

     Burgundy rouge or blanc

     Vouvray sec

Interesting

     Fleurie

     Pinot Gris

     Riesling

Special

     Beaune 1er cru