Mustard-buttered chicken with tarragon, peas & carrots

Mustard-buttered chicken with tarragon, peas & carrots

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(6 ratings)

Prep: 10 mins Cook: 1 hr, 15 mins

Easy

Serves 8
An all-in-one roast that is ready in less than two hours. Roast two birds at once for a simple dinner party, or better still, great sandwiches the next day

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal549
  • fat39g
  • saturates17g
  • carbs10g
  • sugars6g
  • fibre4g
  • protein39g
  • salt1.13g
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Ingredients

  • 1 heaped tsp Dijon mustard
  • 140g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 chicken approx 1½ kg/3lb 5oz each

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • whole garlic bulb, cut across the middle

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 175ml white wine
  • 300ml chicken stock
  • 500g bag Chantenay or baby carrot
  • small handful each chopped tarragon and parsley

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

Method

  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.

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Comments (6)

9oct1946's picture

An excellent dish. My first experience with using fresh tarragon and it really did add such a delicious flavour to the chicken.
I made it with one chicken for four of us and halved the ingredients, there was plenty for everyone and I cannot remember having so many nice comments made about my cooking before. I will be cooking this dish again very soon but par boil the carrots before adding then to the pan.

schizopear's picture
3

i used english mustard rather than dijon and still felt it wasn't mustardy enough... all in all i was a little disappointed but, having already found my perfect roast chicken recipe, i think that may have been due to a luddite-esque quality within myself rather than a fault with the recipe! i was going to make the leek, potato and bacon bake to go alongside but resorted to roast potatoes at the last minute... (further proof me thinks!)

gill_snape1's picture
5

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.

Frantic Flapjack's picture
4

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

nelle952's picture
4

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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