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Poulet a l'Estragon

for 4
1 Free range Chicken
1 bunch of Fresh French Tarragon
Half a Lemon
1 Tablespoon Butter
Olive Oil
Salt and Pepper
for the sauce;
a small glass brandy and 3 tablespoons Creme Fraiche.
1 cup stock
1 glass white wine

Chop the tarragon and keep 1 large tablespoon for the dish
(freeze the rest for the next time)
Mix this with the juice of the half lemon and the butter.
Rub the chicken all over with Olive oil and season with salt and black pepper.
Set the oven to 160C, 325F, Gas 3
Put the tarragon butter into the bird and put it breast side down on a chopping board.
Press it down hard on the board to flatten the breast .
(this way it will remain breast down during cooking and all the delicious buttery tarragon juices will flavour and moisten the breast.)
Cook this in the oven in a small roasting tin or a frying pan which has an oven proof handle.
After 35 mts turn the bird on its back to crisp the skin on the breast and insrease the heat to 175c, 350F Gas 5.
Cook for a further 15 to 30 mts (it depends on the size of the chicken, test the thights for pink in the usual way)
When the chicken is thoroughly cooked take out of the tin and keep warm .
Discard most of the fat from the tin and make the sauce in the tin.
ED recommends using a glass of brandy and some Creme Fraiche in the pan juices to make it.
Equally you could use stock or white wine.
Whisk whatever you use with the pan drippings on a low heat.
Serve this carved or cut into chunks with some plain boiled potatoes
and a green vegetable (I used some shredded spring cabbage gently softened with some onion in a little butter.)

June 5, 2007 08:07 AM | 0 Comments
  Martin Dwyer
Consultant Chef