Pot roasted chicken maintains a beautifully moist and succulent chicken. This recipe
calls for 15-20 garlic cloves which may seem like a lot but when cooked slowly they lose
their bitterness and have a much milder flavour.
Prep: 15 minutes
Cook: 1 hour and 30 minutes
1 large free range chicken
1 garlic clove, crushed
1 tbsp tarragon, shredded
zest of 1/2 lemon
3 tbsp butter
1 sprig tarragon
1/2 a lemon
1 bay leaf
15-20 garlic cloves (peeled)
375-400ml dry Riesling
maldon salt and freshly ground black pepper
400ml chicken stock
1 tbsp corn flour
2 tbsp water
2 tbsp tarragon leaves
roasted potato and carrot
or your choice of vegetables
Tarragon Chicken : Preheat an oven to 220°C. Mix the crushed
garlic, shredded tarragon and lemon zest together. Loosen the skin from between the breast
meat with your hands. Carefully spread the garlic mixture under the skin of the
breast. Rub the chicken all over with the lemon and season it with salt and pepper.
Place the lemon quarter in the chicken cavity along with a couple of garlic cloves
and a large sprig of tarragon. Rub the butter over the chicken and place the in the
pot tucking the garlic cloves around the legs and wings. Pour the wine in the pot
and place in the oven and leave it to cook uncovered for 30 minutes, basting it
every 10 minutes.
Reduce the heat to 180°C, add the chicken stock to the pot and place the lid
over it. Return the chicken to the oven and leave it to cook for a further 60
minutes, or until ready. To check if the chicken is ready insert a small knife or
skewer in the thickest part of the thigh, if the juices run clear it is cooked but
if they are red it needs more cooking.
Remove the chicken from the pot, cover with foil and keep warm while you
prepare the sauce.
Puree the cooking liquid with 8-10 garlic cloves (make sure that you have
enough remaining to place 1-2 on each plate). Return the cooking juices to a pot and
place over a high heat and bring to a strong simmer (if you don't have enough liquid
add some wine, stock or water). Mix the corn flour with the water and stir into the
juices and stir until you have a sauce that coats the back of a spoon. Remove it
from the heat and stir in the tarragon leaves.
To Serve: Joint the chicken and distribute it among serving plates
with garlic cloves. Pour a little of the sauce over each serving of chicken. Any
remaining sauce can served separately in a gravy boat. Serve the chicken with roast
vegetables and asparagus or your choice of