Tarragon & mustard roasted free-range chicken

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• Gaby

  04 February 2008

  Gaby commented on this recipe

  This was very good a completely different taste experience with the flavourful, vegetable infused red wine gravy. Fresh tarragon was not available, so I used freeze dried and also what vegs I had in. Onion carrot swede and celery. It was perfectly cooked in the time suggested. It will certainly be cooked again.

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• lotsie

  27 May 2008

  lotsie rated and commented on this recipe

  

  I also used dried tarragon and it was fine, the only problem was the onions blackened leaving a bitter taste so i added some tinned tomatoes and a splash of brown sauce. The taste of the gravy and chicken was lovely, i shall definitely make this again.

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• Gandalf

  30 May 2008

  Gandalf commented on this recipe

  Sounds tasteful hoping to cook it his weekend. Will post comment Thanks

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• mamaclark

  14 April 2009

  mamaclark rated and commented on this recipe

  

  I cooked this for 14 people on Easter Sunday, increasing the ingredients--absolutely fabulous-the flavour and moistness of the chicken was lovely. Next time I think I will chop the veg slightly smaller to make the handling a little easier when making the gravy. Great! I served it with Boulangere Potato and Pea,Asparagus and Spinach dish.

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• Mich

  22 April 2009

  Mich rated and commented on this recipe

  

  Fab recipe, couldn't get fennel so used swede and turnip for a change which worked very well. Added more veg as suggested and lucky that none burnt. The chicken was so incredibly moist and the gravy was delicious too, I liked that everything was in the pan and easy to pull together at the end. Would highly recommend the recipe, especially with the parsnip, potato, onion and St Gall gratin (had to use swiss instead). Enjoy cooking!

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Ingredients

• 1 large bunch tarragon , leaves chopped and stalks reserved
• 2 large onions , cut into large chunks
• 2 large carrots , cut into large chunks
• 3 sticks celery , roughly chopped
• 1 head fennel , roughly chopped
• 100ml olive oil , plus more for drizzling
• 1 garlic head, roughly chopped (skin and all)
• 2 x 1½kg free-range chicken
• 1 lemon , quartered
• 1 tbsp Dijon mustard , plus 1 extra tsp
• ½ bottle hearty red wine
• 500ml chicken or vegetable stock

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in about 2 hours

Ingredients

• 1 large bunch tarragon , leaves chopped and stalks reserved
• 2 large onions , cut into large chunks
• 2 large carrots , cut into large chunks
• 3 sticks celery , roughly chopped
• 1 head fennel , roughly chopped
• 100ml olive oil , plus more for drizzling
• 1 garlic head, roughly chopped (skin and all)
• 2 x 1½kg free-range chicken
• 1 lemon , quartered
• 1 tbsp Dijon mustard , plus 1 extra tsp
• ½ bottle hearty red wine
• 500ml chicken or vegetable stock

Tarragon and mustard roasted free-range chicken

583 kcalories, protein 61g, carbohydrate 1g, fat 32 g, saturated fat 10g, fibre 0g, salt 0.93 g

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