Chicken with Tarragon (Poulet à l'Estragon)

Serves: to serve 4 - 6

Prep Time: 5 Minutes

Cook Time: 1 Hour 45 Minutes

Ready In: 1 hr 50 mins

Ingredients

1 oz - butter

1 tablespoon - chopped tarragon

1 clove - garlic

  - salt and pepper

1 x 3 lb - oven-ready chicken

1 tablespoon - olive oil

2 - 3 tablespoons - brandy

¼ pint - double cream (heavy cream)

  - tarragon sprigs

Directions

  1. Peel and crush (mince) the garlic. Mix together the butter, the chopped tarragon, garlic and salt and freshly-ground pepper to taste and place inside the chicken. Place the chicken, breast down, in a roasting tin and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 45 minutes.
  2. Turn the chicken on its back and baste with the cooking juices. Spoon over the olive oil and return to the oven for a further 45 minutes until tender.
  3. Pour over the brandy and ignite. When the flames have died down, pour over the cream and mix with the juices. Return to the oven for 15 minutes. Transfer to a warmed serving dish, garnish with sprigs of tarragon and serve immediately with Cauliflower Cheese