Traditional French Tarragon Chicken. How to make the best tarragon chicken EVER!!!
Recipe type: Chicken / Poultry
Tarragon chicken is an absolute classic of French cuisine. Traditionally baked whole in a Dutch oven or casserole, this method results quicker and more even cooking, with flesh that is far more moist and has a better infusion of flavor.
- 1½ Tbs Fresh tarragon, finely chopped
- 1 Clove garlic, crushed
- 50g Butter, melted and portioned into 2 x 25g
- 1.6kg Chicken
- 150ml Chicken Stock
- 30ml Dry white wine
- 1 Tbs Cornflour dissolved in 3Tbs water
- Small handful fresh tarragon leaves
- 150ml Cream
- Cut through the skin and flesh along the breast bone, then cut through the bone with your shears.
- Open the chicken up, turn it over and dislocate the pelvic girdle with a firm downward thrust of your hand.
- Cut off and discard the wing tips.place the bird skin side up in a roasting pan and brush it liberally with the melted butter.
- Grill the chicken on the second highest rack in your oven for 10 minutes until lightly browned. To clarify the term grill, use the top element only on maximum temperature.
- Once this step is complete, reset your oven to 200c or 400f.
- Remove the bird from the oven. Combine the the half of the melted butter, the finely chopped fresh tarragon, the garlic, white wine and chicken stock. Spoon this over the chicken.
- Cover the roasting pan with foil and bake the chicken at 200c or 400f for 80 minutes.
- Remove the pan from the oven and transfer the chicken to a platter and keep it warm.
- Strain the juices from the pan into a small saucepan. Add the cornflour slurry and the whole fresh tarragon leaves.
- Heat the saucepan over medium high heat, bring it to a boil, reduce the heat and simmer for 2 minutes.
- Remove this from the heat and stir in the cream.
- Joint the chicken and transfer the pieces to serving platters. Ladle the cream sauce over the chicken and serve immediately with the accompaniments of your choice.