Tarragon Chicken Recipe
Ingredients
| Chicken | 4 Pound | |
| Carrot | 1 | |
| Celery stick | 2 | |
| Onion | 1/2 | |
| Peppercorns | 8 To taste | |
| Potatoes | 2 1/2 Pound | |
| Salt | To Taste | |
| Pepper | 1 | |
| Streaky bacon | 8 Ounce | |
| Leeks | 2 Pound | |
| Mushrooms | 12 Ounce | |
| Butter | 4 Ounce | |
| Oil | 1 Tablespoon | |
| Tarragon | 4 Tablespoon, dried | |
| Flour | 1 Tablespoon | |
| Milk | 1/4 Pint |
Directions
GETTING READY
1) Pre-heat the oven to 425°F/220°C/Gas 7.
MAKING
2) In a pan, add the chicken with carrot, celery, onion and peppercorns. Pour some water and cook for 1 hr 20 min.
3) Take away the chicken and vegetable from the pan, leave to cool.
4) Heat the stock and reduce to 1 pt (600 ml). Strain through a sieve.
5) In a pan, par-boil the potatoes, cool, skin and grate. Season to taste.
6) Using a knife, chop the bacon, leeks and mushrooms.
7) In a frying pan, crisply fry the bacon, remove, fry the mushrooms a few minutes, remove.
8) In the same pan, melt half the butter and oil, fry the leeks and tarragon for 5 minutes, stir in flour, cook for 1 minute, pour in stock and milk.
9) Let it simmer until thick and season. Remove from heat and cool.
10) Separate the cooked chicken flesh from the bones, stir into the sauce with the mushrooms and bacon.
11) Transfer into a casserole dish, top with grated potato, drizzle with melted butter.
12) Bake in oven for 30 minutes.
SERVING
13) Serve hot.
1) Pre-heat the oven to 425°F/220°C/Gas 7.
MAKING
2) In a pan, add the chicken with carrot, celery, onion and peppercorns. Pour some water and cook for 1 hr 20 min.
3) Take away the chicken and vegetable from the pan, leave to cool.
4) Heat the stock and reduce to 1 pt (600 ml). Strain through a sieve.
5) In a pan, par-boil the potatoes, cool, skin and grate. Season to taste.
6) Using a knife, chop the bacon, leeks and mushrooms.
7) In a frying pan, crisply fry the bacon, remove, fry the mushrooms a few minutes, remove.
8) In the same pan, melt half the butter and oil, fry the leeks and tarragon for 5 minutes, stir in flour, cook for 1 minute, pour in stock and milk.
9) Let it simmer until thick and season. Remove from heat and cool.
10) Separate the cooked chicken flesh from the bones, stir into the sauce with the mushrooms and bacon.
11) Transfer into a casserole dish, top with grated potato, drizzle with melted butter.
12) Bake in oven for 30 minutes.
SERVING
13) Serve hot.
Chef
