Poached chicken with lemon & tarragon sauce

Poached chicken with lemon & tarragon sauce

  • Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Ready in 1¾ hrs, including poaching and resting
  • Easy
  • Serves 4

Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes

Nutrition: per serving
HighlightNutrientUnit
kcal689
fat42g
saturates19g
carbs3g
sugars0g
fibre0g
protein62g
low insalt1.35g
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Ingredients

For the sauce

Method

  • STEP 1

    Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.

  • STEP 2

    Remove any excess fat from the chicken and push it into the liquor.

  • STEP 3

    Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.

  • STEP 4

    Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.

  • STEP 5

    Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

Goes well with

Recipe from Good Food magazine, June 2005

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    Overall rating

    Rating: 4 out of 5.9 ratings

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