Mustard tarragon chicken

Name: Mustard tarragon chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.3 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS clarified butter; 800 g baby potatoes; 800 g Carrots; 2 Spring onions; 2 TABLESPOONS medium hot mustard; 2 TABLESPOONS Honey; 3 Stem(s) Tarragon; 1 glass (400 ml) Poultry stock; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.3 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS clarified butter
800 g baby potatoes
800 g Carrots
2 Spring onions
2 TABLESPOONS medium hot mustard
2 TABLESPOONS Honey
3 Stem(s) Tarragon
1 glass (400 ml) Poultry stock
1 TABLESPOON dark sauce thickener
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Kitchen yarn

Directions

1
Wash the chicken, pat dry and tie the legs together with kitchen string. Season with salt and pepper. Place on a fat pan of the oven and drizzle with hot clarified butter. First roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes.
2
In the meantime, wash the potatoes and boil them in water for 15-20 minutes. Afterwards drain cold, rinse and peel. Peel, wash and cut carrots into pieces. Clean and wash spring onions, also cut into pieces.
3
Spread the vegetables on the fat pan. Season with salt and pepper. Mix mustard and honey, pluck tarragon leaves. Spread the honey-mustard mixture on the chicken and sprinkle the leaves on top. Cook chicken and vegetables for another 30 minutes.
4
Deglaze with the stock. Arrange chicken and vegetables on a plate. Pour the sauce stock through a sieve. Bring to the boil briefly and stir in the sauce thickener. Season to taste with salt, pepper and lemon juice and serve.