Chicken Stuffed with Tarragon

Chicken Stuffed with Tarragon! The tarragon is mixed with butter and piped under the skin of the chicken to ensure the meat is succulent and James serves it with fondant potatoes and a Madeira, mushroom, cream and tarragon sauce!

Ingredients

1 x 2kg whole chicken
200g butter, softened
1 small bunch tarragon
Salt and pepper

Fondant potatoes

6 large potatoes, peeled
100g butter
2 sprigs of rosemary
500ml chicken stock

Sauce

50g butter
1 shallot, peeled and diced
300g wild mushrooms
300ml veal jus
75ml madeira wine
50ml double cream
Few sprigs tarragon
15g butter

Method

Print Recipe

Preheat the oven to 200c.
Pop the butter and herbs into a food processor and blitz until smooth. Then put this into a piping bag.
Carefully release the skin from the breasts of the chicken then pipe the butter and herb mixture under the skin. Put the chicken onto a roasting tray, then drizzle in olive oil, season and roast for 1 hour and 10 minutes. Then, rest for 20 minutes.
For the fondant potatoes, slice the edges of the potatoes so that the large edge is flat. Then, heat a large frying pan until hot. Add in the butter, and when it’s foaming, pop the potatoes and rosemary in. Cook until the potatoes are deeply coloured, then flip over and repeat. Cover it all with the stock and cook until the potatoes are soft.
To make the sauce, heat a non-stick frying pan until it’s very hot. Once it reaches high heat, add the oil, then the shallot and mushrooms. Add half of the butter and fry for 2 minutes. Pour in the jus, wine and cream, and then sprinkle over the tarragon. Bring it all to the boil, then reduce by half, add the remaining butter and season.
Carve the chicken into 8 pieces and pile onto a platter with the potatoes. Finish off by spooning the sauce over.

Ingredients

1 x 2kg whole chicken
200g butter, softened
1 small bunch tarragon
Salt and pepper

Fondant potatoes

6 large potatoes, peeled
100g butter
2 sprigs of rosemary
500ml chicken stock

Sauce

50g butter
1 shallot, peeled and diced
300g wild mushrooms
300ml veal jus
75ml madeira wine
50ml double cream
Few sprigs tarragon
15g butter

Method

Preheat the oven to 200c.
Pop the butter and herbs into a food processor and blitz until smooth. Then put this into a piping bag.
Carefully release the skin from the breasts of the chicken then pipe the butter and herb mixture under the skin. Put the chicken onto a roasting tray, then drizzle in olive oil, season and roast for 1 hour and 10 minutes. Then, rest for 20 minutes.
For the fondant potatoes, slice the edges of the potatoes so that the large edge is flat. Then, heat a large frying pan until hot. Add in the butter, and when it’s foaming, pop the potatoes and rosemary in. Cook until the potatoes are deeply coloured, then flip over and repeat. Cover it all with the stock and cook until the potatoes are soft.
To make the sauce, heat a non-stick frying pan until it’s very hot. Once it reaches high heat, add the oil, then the shallot and mushrooms. Add half of the butter and fry for 2 minutes. Pour in the jus, wine and cream, and then sprinkle over the tarragon. Bring it all to the boil, then reduce by half, add the remaining butter and season.
Carve the chicken into 8 pieces and pile onto a platter with the potatoes. Finish off by spooning the sauce over.