Tarragon & mustard roasted free-range chicken
- Preparation and cooking time
- Total time
- Ready in about 2 hours
- More effort
- Serves 6
- 1 large bunch tarragon , leaves chopped and stalks reserved
- 2 large onions , cut into large chunks
- 2 large carrots , cut into large chunks
- 3 sticks celery , roughly chopped
- 1 head fennel , roughly chopped
- 100ml olive oil , plus more for drizzling
- 1 garlic head, roughly chopped (skin and all)
- 2 x free-range chicken
- 1 lemon , quartered
- 1 tbsp Dijon mustard , plus 1 extra tsp
- ½ bottle hearty red wine
- 500ml chicken or vegetable stock
- STEP 1
Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
- STEP 2
While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
- STEP 3
Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
- STEP 4
Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
- STEP 5
Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.