Poached chicken with lemon & tarragon sauce
- Good Food team
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Serves 4
Easy
Prep: 30 mins
Ready in 1¾ hrs, including poaching and resting
A star rating of 4 out of 5.12 ratingsRate
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Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes
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Utterly foolproof rice
A star rating of 4 out of 5.32 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300ml dry white wine
-
1 small fennel
sliced or 2 sticks celery, sliced
-
1 large carrot
cut in sticks
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2 sprigs each thyme
rosemary and tarragon
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2 large bay leaves
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about 100g/4oz smoked bacon
pieces or rinds
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½ tsp whole black peppercorns
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1 tbsp bouillon powder
or 2 stock cubes
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1 whole chicken
about 2kg/4lb 8 oz
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1 onion
quartered
For the sauce
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2 egg yolks
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142ml pot double cream
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handful fresh tarragon
chopped
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1 tsp cornflour
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juice of 1 lemon
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Nutrition: per serving
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kcal689
-
fat42g
-
saturates19g
-
carbs3g
-
sugars0g
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fibre0g
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protein62g
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salt1.35g
low
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Method
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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.
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step 2
Remove any excess fat from the chicken and push it into the liquor.
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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.
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step 4
Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
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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.
Recipe from Good Food magazine, June 2005
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A star rating of 4 out of 5.12 ratings
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