This chicken with tarragon sauce serves 4 and costs just £1.25 per portion!

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. Tarragon is so versatile and so delicious – have you tried it before?

Chicken with tarragon sauce ingredients

Chicken with 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

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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.

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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.

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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.

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I took a ladle of the chicken juices and mixed that in with the egg.
Add 2 if you like alot of sauce.

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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.

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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.

Chicken with a Creamy Lemon and Tarragon Sauce

Did you know that you can make sooooooo much from your chicken carcass !!!!!

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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…… using some chicken with tarragon sauce – yummy!

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