Pot Roasted Garlic and Tarragon Chicken

Pot roasted chicken maintains a beautifully moist and succulent chicken. This recipe calls for 15-20 garlic cloves which may seem like a lot but when cooked slowly they lose their bitterness and have a much milder flavour.

Wine Recommendation: Our suggestion: would be for a Mourvèdre blend from the South of France. See The Mixed Case for details

Pot Roasted Garlic and Tarragon Chicken Serving Suggestion
Pot Roasted Garlic and Tarragon Chicken, ready to serve

Portions: 4-6 Portions

Preparation: 15 minutes

Cooking: 1 hour and 30 minutes

Ingredients

Ingredients

  • 1 large free range chicken
  • 1 garlic clove, crushed
  • 1 tbsp tarragon, shredded
  • zest of 1/2 lemon
  • 3 tbsp butter
  • 1 sprig tarragon
  • 1/2 a lemon
  • 1 bay leaf
  • 15-20 garlic cloves (peeled)
  • 375-400ml dry Riesling
  • maldon salt and freshly ground black pepper
  • 400ml chicken stock

Sauce

  • 1 tbsp corn flour
  • 2 tbsp water
  • 2 tbsp tarragon leaves

To Serve

  • roasted potato and carrot
  • steamed asparagus
  • or your choice of vegetables

Method

  1. Tarragon Chicken : Preheat an oven to 220°C. Mix the crushed garlic, shredded tarragon and lemon zest together. Loosen the skin from between the breast meat with your hands. Carefully spread the garlic mixture under the skin of the breast. Rub the chicken all over with the lemon and season it with salt and pepper. Place the lemon quarter in the chicken cavity along with a couple of garlic cloves and a large sprig of tarragon. Rub the butter over the chicken and place the in the pot tucking the garlic cloves around the legs and wings. Pour the wine in the pot and place in the oven and leave it to cook uncovered for 30 minutes, basting it every 10 minutes.
  2. Reduce the heat to 180°C, add the chicken stock to the pot and place the lid over it. Return the chicken to the oven and leave it to cook for a further 60 minutes, or until ready. To check if the chicken is ready insert a small knife or skewer in the thickest part of the thigh, if the juices run clear it is cooked but if they are red it needs more cooking.
  3. Remove the chicken from the pot, cover with foil and keep warm while you prepare the sauce.
  4. Puree the cooking liquid with 8-10 garlic cloves (make sure that you have enough remaining to place 1-2 on each plate). Return the cooking juices to a pot and place over a high heat and bring to a strong simmer (if you don't have enough liquid add some wine, stock or water). Mix the corn flour with the water and stir into the juices and stir until you have a sauce that coats the back of a spoon. Remove it from the heat and stir in the tarragon leaves.
  5. To Serve: Joint the chicken and distribute it among serving plates with garlic cloves. Pour a little of the sauce over each serving of chicken. Any remaining sauce can served separately in a gravy boat. Serve the chicken with roast vegetables and asparagus or your choice of vegetables.