Mustard-buttered chicken with tarragon, peas & carrots

Mustard-buttered chicken with tarragon, peas & carrots

  • Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal549
fat39g
saturates17g
carbs10g
sugars6g
fibre4g
protein39g
low insalt1.13g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.6 ratings
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