Roast chicken with braised chicory & tarragon sauce
Entertaining can be made easy with this gorgeous Gallic roast chicken recipe from London's Bar Battu
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr 10 mins
- Mix most of the tarragon leaves with 200g (less 1 tbsp) of butter, lemon juice and zest and some sea salt and black pepper. Loosen the skin over the breast by pushing your hand carefully between the skin and flesh. Stuff the gap you make with the tarragon butter; smooth the skin back over.
- Heat oven to 220C/fan 200C/gas 7. Put the chicken in a roasting tray on top of the leeks, and season with salt, pepper and vegetable oil. Stuff the carcass with the whole lemon and 1/2 the bunch of thyme. Cook in the oven for 10-15 minutes, then turn the oven down to 200C/fan 180C/gas 6 and cook for a further 45 minutes. If the juices run clear it is cooked; if not, continue to cook, checking every 15 minutes, until they do.
- While the chicken cooks, make the chicory. Heat the butter and sugar in a pan until melted, then add the chicory and cook until caramelised. Pour in the orange juice and chicken stock and bubble for a few minutes. Transfer to the oven and cook for 10 minutes.
- Remove the chicken from the roasting tray. Allow to rest, then drain off any excess oil from the roasting tray. Add the shallots, and tarragon stalks to the tray and cook till the shallots are soft. Pour in the wine and stock; simmer until reduced and syrupy.
- Pass the sauce through a fine sieve. Add the remaining tarragon and whisk in 1 tbsp butter. Serve the chicken on an oval plate, with the chicory, and the sauce alongside.
PER SERVING
990 kcalories, protein 50.5g, carbohydrate 34.2g, fat 72 g, saturated fat 35.7g, fibre 2.2g, salt 4.23 g
Recipe from olive magazine, May 2011.
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Ingredients
- 1 bunch tarragon , leaves chopped and stalks left whole
- 200g salted butter , softened
- 2 lemons , 1 whole, 1 zested and juiced
- 1 large free-range chicken , approx 1.5-1.8kg
- 200g leeks , trimmed, washed and roughly chopped
- vegetable oil
- 1 bunch thyme
- 100g shallots , sliced
- 150ml white wine
- 1l chicken stock
FOR THE BRAISED CHICORY
- 50g salted butter
- 100g golden caster sugar
- 2 yellow chicory , halved lengthways
- ½ orange , juiced
- 500ml chicken stock
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A favourite of Gallic menus, this wonderful potato dish comes from the head chef of London's Bar Battu
2
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr 10 mins
Ingredients
- 1 bunch tarragon , leaves chopped and stalks left whole
- 200g salted butter , softened
- 2 lemons , 1 whole, 1 zested and juiced
- 1 large free-range chicken , approx 1.5-1.8kg
- 200g leeks , trimmed, washed and roughly chopped
- vegetable oil
- 1 bunch thyme
- 100g shallots , sliced
- 150ml white wine
- 1l chicken stock
FOR THE BRAISED CHICORY
- 50g salted butter
- 100g golden caster sugar
- 2 yellow chicory , halved lengthways
- ½ orange , juiced
- 500ml chicken stock
PER SERVING
990 kcalories, protein 50.5g, carbohydrate 34.2g, fat 72 g, saturated fat 35.7g, fibre 2.2g, salt 4.23 g
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