Mustard-buttered chicken with tarragon, peas & carrots

Recipe uploaded by

Jane Hornby

3 ratings

Recipe by Jane Hornby

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1. Heat oven to 200C/fan 180C/gas 6. Beat the mustard and butter together, then season well. Put the chickens into a large roasting tin; then, starting at the neck end, pull the skin away from the breast and thigh meat with your fingers. Stuff the butter under the skin, saving 1 tbsp for later. Put half the garlic bulb into each cavity. Season generously, cover with foil, then roast for 1 hr, uncovering for the final 20 mins, until crisp and golden.
2. Lift the birds onto a board, then sit the pan on the hob and splash in the wine. Reduce for 5 mins, scraping up the meaty bits with a wooden spoon, then add the stock and bring to a simmer. Tip in the carrots, cover with a sheet of foil, then cook for 5 mins. You can do this ahead of time. Add the peas and simmer for a few mins until tender. Just before serving, whisk in the reserved mustard butter, chopped herbs and any resting juices, then season to taste. If you like, transfer everything to a platter and bring to the table - or simply return the chickens to the roasting pan.

Per serving

549 kcalories, protein 39g, carbohydrate 10g, fat 39 g, saturated fat 17g, fibre 4g, salt 1.13 g

'The chicken was so succulent and the tarragon complemented it perfectly. I'd never cooked with tarragon before and was really surprised by the delicate taste.'

Latest comments and suggestions

• Nelle

  01 April 2008

  Nelle rated and commented on this recipe

  

  I found that this resulted in lovely moist meat but didnt find that there was much of a mustard taste. Not sure if this is because i used one large chicken rather then two smaller ones. Would do this again but with either an english or wholegrain mustard or just increase the amount of dijon. Oh i dint bother with doing the veg or wine, just the chicken itself

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• Frantic Flapjack

  14 May 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was really lovely. I did the veg as well and the tarragon flavour was out of this world. Would definitely make again.

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• Gill Snape

  05 January 2009

  Gill Snape commented on this recipe

  This was the first thing i cooked for my boyfriend and it went down a treat. Will definately make this again. It really was very tasty.

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• Gill Snape

  05 January 2009

  Gill Snape rated this recipe

  

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Ingredients

• 1 heaped tsp Dijon mustard
• 140g butter , softened
• 2 chicken approx 1.5 kg/3lb 5oz each
• whole garlic bulb, cut across the middle
• 175ml white wine
• 300ml chicken stock
• 500g bag Chantenay or baby carrots
• small handful each chopped tarragon and parsley

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 10 mins

Cook min 1 hr 15 mins

Ingredients

• 1 heaped tsp Dijon mustard
• 140g butter , softened
• 2 chicken approx 1.5 kg/3lb 5oz each
• whole garlic bulb, cut across the middle
• 175ml white wine
• 300ml chicken stock
• 500g bag Chantenay or baby carrots
• small handful each chopped tarragon and parsley

Per serving

549 kcalories, protein 39g, carbohydrate 10g, fat 39 g, saturated fat 17g, fibre 4g, salt 1.13 g

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