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Ingredients:
- 1.6 kg free range chicken
- Salt and freshly ground pepper
- 1 lemon
- 2-3 tablespoons of olive oil
- 2 medium onions, peeled and cut into wedges
- 2 celery sticks, roughly chopped
- 2 garlic cloves, kept whole but squashed
- 125ml white wine
- 250ml chicken stock
- 20g of fresh tarragon
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For the sauce:
- 300g button mushrooms (halved) or chestnut mushrooms (sliced)
- 20g butter
- 150g of creme fraiche
- 1 tablespoon of wholegrain mustard
- 2 tablespoons of fresh tarragon
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Method:
- Preheat the oven to 180C.
- Season the chicken with salt and pepper and stuff the lemon halves into the cavity.
- In a large casserole pan (with lid), heat the oil on medium/high heat. Add the seasoned chicken and brown on all sides. Remove to a plate.
- Into the same pan, toss the onion, celery and garlic and sauté for 2-3 minutes.
- Sit the chicken back in the pan on top of the vegetables. Pour in the wine and chicken stock before adding the tarragon.
- Bring the liquid to the boil, cover and cook in the oven for 1 hour and 15 minutes. To check it’s cooked, insert a skewer into the thigh and the juices will run clear.
- Remove the chicken from the pan and transfer to a plate. Cover with foil to keep warm.
- Strain the onions, tarragon and celery through a sieve.
- In another pan, brown the mushrooms in the butter, remove from the pan and set aside.
- Pour the reserved liquid into the casserole pot, then whisk in the creme fraiche, mustard and tarragon. Stir until well combined and cook for a few minutes to thicken slightly before adding back the mushrooms.
- Return the whole chicken to the pot. Serve the chicken in the pot and carve at the table.
