Chicken with Tarragon (Poulet à l'Estragon)

Name: Chicken with Tarragon (Poulet à l'Estragon)
Prep time: 5 min
Cook time: 1 h 45 min
Total time: 1 h 50 min
Yield: Serves to serve 4 - 6
Ingredients: 1 oz butter; 1 tablespoon chopped tarragon; 1 clove garlic; salt and pepper; 1 x 3 lb oven-ready chicken; 1 tablespoon olive oil; 2 - 3 tablespoons brandy; ¼ pint double cream (heavy cream); tarragon sprigs

Ready in 1 hr 50 mins

Recipe by Graham

Chicken with Tarragon (Poulet à l'Estragon) is one of the classic French ways to cook a chicken. Stupidly simple but plenty of taste and fragrance. Next time you're planning cooking chicken, give this recipe a try; you'll be pleasantly delighted.

Preparation Time

5 Minutes

Cooking Time

1 Hour 45 Minutes

A Top Choice Recipe for Simplicity

Ingredients for Chicken with Tarragon (Poulet à l'Estragon)

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4 - 6:

1 oz butter
1 tablespoon chopped tarragon
1 clove garlic
salt and pepper
1 x 3 lb oven-ready chicken
1 tablespoon olive oil
2 - 3 tablespoons brandy
¼ pint double cream (heavy cream)
tarragon sprigs

How to Cook Chicken with Tarragon (Poulet à l'Estragon)

Peel and crush (mince) the garlic. Mix together the butter, the chopped tarragon, garlic and salt and freshly-ground pepper to taste and place inside the chicken. Place the chicken, breast down, in a roasting tin and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 45 minutes.
Turn the chicken on its back and baste with the cooking juices. Spoon over the olive oil and return to the oven for a further 45 minutes until tender.
Pour over the brandy and ignite. When the flames have died down, pour over the cream and mix with the juices. Return to the oven for 15 minutes. Transfer to a warmed serving dish, garnish with sprigs of tarragon and serve immediately with Cauliflower Cheese

GRAHAM'S HOT TIP:
If you want to decorate your serving plate... from slices of white bread, cut out some small heart-shaped pieces and cook in duck or goose fat until golden brown. Use these croûtes (croûtons) to decorate around the chicken.