Mustard-buttered chicken with tarragon, peas & carrots

Mustard-buttered chicken with tarragon, peas & carrots

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

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

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
549
protein
39g
carbs
10g
fat
39g
saturates
17g
fibre
4g
sugar
6g
salt
1.13g

Ingredients

  • 1 heaped tsp Dijon mustard
  • 140g butter, softened
  • 2 chicken approx 1½ 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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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.

Recipe from Good Food magazine, April 2008

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Comments

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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
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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!)

hlnharrison's picture
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yum

gill_snape1's picture
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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
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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
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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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