Tarragon Chicken

Joint chicken including cutting breast portions into two and separating leg and thigh portions. Preserve as much skin cover as possible.

Mix together three handfuls of chopped tarragon, the finely chopped garlic and a tablespoon of salt. Insert the mixture under the skin of each chicken portion.

Carefully brown the chicken pieces on each side in a little olive oil, and place the joints in an oven proof dish capable of taking the joints laid flat. Note: do not salt the joints. Squeeze some lemon juice over the chicken and cook uncovered in the oven at 400°F/200°C/Reg6 for around 45 minutes until brown or not overcooked.  Picture  

Meanwhile finely slice and chop the shallots, and soften in a very little oil not allowing it to brown. When soft, add the double cream, a queeze of lemon juice and warm with some of the remaining tarragon chopped. Season with salt and pepper, some more tarragon and further lemon juice to taste.  Picture  

Prepare the vegetables: sauteed Roseval new potatoes  Picture    Recipe  , baked asparagus  Picture    Recipe  , and steamed brocolli.

When the chicken is done, drain off any surplus fat. Pour over the tarragon cream sauce. This will keep in covered in a low oven for a while.  Zoom