Name: Mustard-buttered chicken with tarragon, peas & carrots
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8
Cuisine: British
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 carrot; small handful each chopped tarragon and parsley

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Mustard-buttered chicken with tarragon, peas & carrots

Mustard-buttered chicken with tarragon, peas & carrots

Jane Hornby

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Serves 8

Easy

Prep: 10 mins

Cook: 1 hr and 15 mins

A star rating of 4.5 out of 5.7 ratingsRate

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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

Easily halved

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Leek, potato & bacon bake

A star rating of 4.3 out of 5.125 ratings

Ingredients

Nutrition

Units:

MetricUS

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 carrot
small handful each chopped tarragon

and parsley

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Nutrition: per serving

kcal549
fat39g
saturates17g
carbs10g
sugars6g
fibre4g
protein39g
salt1.13g

low

Method

step 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.
step 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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A star rating of 4.5 out of 5.7 ratings

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