This chicken with a creamy lemon and tarragon sauce was a lovely alternative to a Sunday roast. I paired the chicken up with some skin on roasties and a honey butternut squash and sweet potato mash. It was 50 shades of I want more and of course, made using some yellow stickered chicken from Sainsbury’s, check out my quick guide to Supermarket tricks! for reduction tips.
Chicken with a Creamy Lemon and Tarragon Sauce Recipe
You will need…….
1 chicken
Potato, skins left on and sliced in large pieces
Butternut squash and/or sweet potatoe.
1 tsp honey
50 ml olive oil
1/2 cup grated parmiganno
Half a lemon
1 tbsp tarragon
2 egg yolks
100g of butter
Knob of mustard
50ml cream
Salt and pepper
A good dash of love
Season the chicken, cover it loosely with foil and place in a roasting tray, pour a cup of water into the tray and Place the chicken in the middle of the oven, on a medium heat for around one and a half hours. Remove the foil after an hour of cooking.
Put the chopped potatoes into a pan and bring to the boil, let them boil for about 10 minutes and then drain them. Leave them dry off for about 10 minutes and then place in an oven tray with some olive oil, salt, black pepper and a good sprinkle of parmigianno.
Place into the oven with the chicken and shake the tray after about 30 minutes of cooking, to move the potatoes around.
Get a pan of boiling water and bring it down to a simmer, place a bowl over the pan ( make sure it is secure !!) And place the egg yolks into the bowl, start whisking.
I took a ladle of the chicken juices and mixed that in with the egg.
Add 2 if you like alot of sauce.
Squeeze the lemon into the mix, add the tarragon, salt and pepper and about 50ml of cream, and give it a good stir.
Leave to gently simmer but stir every couple of minutes. If it is too thin add some cornflour.
Boil up the butternut & sweet potato with a dash of salt, when it is soft drain and add the honey and a knob of butter, really mush it down into a smooth consistency.
Remove your chicken from the oven, cover with foil and leave it to rest for 10 minutes, check the juices are running clear, if they are still bloody then you need to cook the chicken more, (this is not a suck egg moment, but a lot of people are learning to cook xx.)
Carve up your chicken, plate up your potatoes and veg and enjoy.
Did you know that you can make sooooooo much from your chicken carcass !!!!!
The bones and leftover meat can make a great soup, stock etc etc.
Message me and I will gladly send you info on doing it.
This chicken carcass produced this for the four of us the next day……
Chicken, tarragon and Casarecce soup.
I love your ideas and could really do with saving money, my only problem is I’m currently pregnant with my second child and it hasn’t been the smoothest of rides, so I just don’t have the energy or motivation to get up and cook. My partner is the one cooking and let’s face it not many men are great cooks so it’s all frozen stuff that gets cooked and we’re currently spending around £150 per month on shopping as well as school pack lunch stuff, which means we are absolutely skint. Any tips for my current problem would be great. X
Hi Danielle, firstly congratulations. Get your other half to try and follow some of my recipes with stuff from the reduced shelf, it will taste fab, he will be pleased with himself and you have saved some money. Frozen veg is pretty good for you as it locks in the vitamins, but you being pregnant should eat lots of fish for omega 3 and other colourful food items, i.e varied veg, spinach etc which is always on the reduced shelf. Xxx
Hi
Could you please send some info on using the bones and left over chicken as I will be cooking the above dinner Chicken with tarragon and lemon sauce.
Oh good luck, it is a really tasty meal Maureen. when you have all finished with the chicken, pop it in a big pan with some onion, let it boil for about an hour. Turn off the heat and let it cool down. When it is cool, take the carcus out of the water and remove the flesh from the bones and put to the side,discard the bones and any fatty skin and with the remaining meat and stock you can make a nice soup, rissoto or a base for a sauce. Let me know how you get on xxx
Good evening – That’s great looking forward to trying the recipe for the chicken then making the soup – love ❤ home made soup I will let you know – Maureen xx