Poached chicken with lemon & tarragon sauce

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• Polly's Cook

  15 June 2008

  Polly's Cook commented on this recipe

  I am confused by the liquid measures in this recipe. You start off with 300ml of wine and after cooking you have to drain off the liquor and put 500ml in a pan for reducing. Surely the extra 200ml of liquid does not come from the ingredients which are few in number. Regards Pollycook

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• kirstyloughran

  19 June 2008

  kirstyloughran commented on this recipe

  Yes I was confused by this at first too, the recipe does not mention the liquid you use to make up the stock cubes with. I made up the stock with the amount of liquid specified on the packet, enough to cover the chicken,and got very good results. In fact I have made this three times.

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• Maz_in_Spain

  26 June 2008

  Maz_in_Spain commented on this recipe

  Would really like to make this but am apprehensive about using the egg yolks and the sauce curdling from over heating - as it has cornflour in it, am I worrying unecessarily ? Also, does the fat from the skin just incorporate into the sauce ?

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• kirstyloughran

  13 July 2008

  kirstyloughran rated and commented on this recipe

  

  The sauce is really easy to make and not fatty at all I recommend you try this recipe it is a stunning dish very impressive without too much effort, and you can always skim off any excess fat from the liquor before you add the cream tarragon and egg yolks.

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• chocolatemonkeybear

  29 December 2008

  chocolatemonkeybear rated and commented on this recipe

  

  Really easy and with extra black pepper it is delicious

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• Emmpty

  24 August 2009

  Emmpty rated and commented on this recipe

  

  One of my favourite chicken recipes and easier to do than anticipated. The flavours are great and the sauce really creamy. I've made this several times now and it's always been a success.

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• Julie

  14 January 2010

  Julie rated this recipe

  

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• shelly

  08 December 2010

  shelly commented on this recipe

  this recipe is delicious, i used an extra 600ml of water to dissolve chicken stock/cubes and added to the liquor, gorgeous and really simple!

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• Spot the dog

  01 May 2011

  Spot the dog rated and commented on this recipe

  

  This dish was very tasty but I'm not sure EASY is the right category. It took a long time and alot of ingredients. I would class as MODERATELY EASY in terms of culinery skills. I'm not sure I would make again unless for a special occasion. Thanks for the previous comments about stock fluid!

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• Noonoo

  22 February 2013

  Noonoo commented on this recipe

  Excellent! I've been looking for a slightly thicker version of a lemon & green peppercorn sauce that my mum sometimes makes for chicken that uses cream and cornflower rather than eggs and butter. This looks perfect. I'm going to add a dash of Dijon mustard and use it to dress up the mustard-stuffed chicken recipe from this site.

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• ambergem142

  27 March 2013

  ambergem142 commented on this recipe

  Wish I had read the comments first! I also got confused by the amount of liquid as the recipe clearly states put powder or cubes (not dissolved stock). Perhaps the website editor can fix this? Either way made it with the amount of liquid specified - on the bright side could miss out the reducing step at the end. Really delicious flavour though and would try this again with the proper amount of liquid. Do most people just throw out the left over veges from the liquor? They are quite nice anyway.

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Ingredients

• 300ml dry white wine
• 1 small fennel , sliced or 2 sticks celery, sliced
• 1 large carrot , cut in sticks
• 2 sprigs each thyme , rosemary and tarragon
• 2 large bay leaves
• about 100g/4oz smoked bacon pieces or rinds
• ½ tsp whole black peppercorns
• 1 tbsp bouillon powder or 2 stock cubes
• 1 whole chicken , about 2kg/4lb 8 oz
• 1 onion , quartered

FOR THE SAUCE

• 2 egg yolks
• 142ml pot double cream
• handful fresh tarragon , chopped
• 1 tsp cornflour
• juice of 1 lemon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Ingredients

• 300ml dry white wine
• 1 small fennel , sliced or 2 sticks celery, sliced
• 1 large carrot , cut in sticks
• 2 sprigs each thyme , rosemary and tarragon
• 2 large bay leaves
• about 100g/4oz smoked bacon pieces or rinds
• ½ tsp whole black peppercorns
• 1 tbsp bouillon powder or 2 stock cubes
• 1 whole chicken , about 2kg/4lb 8 oz
• 1 onion , quartered

FOR THE SAUCE

• 2 egg yolks
• 142ml pot double cream
• handful fresh tarragon , chopped
• 1 tsp cornflour
• juice of 1 lemon

Per serving

689 kcalories, protein 62g, carbohydrate 3g, fat 42 g, saturated fat 19g, fibre 0g, salt 1.35 g

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