Chicken with Tarragon (Poulet A L'estragon)
Cuisine: French
Author: Kitchens
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
This is one of the classics of French country cuisine. If at all possible,fresh tarragon should be used–the taste will not be nearly so delicate with the dried variety.
  • 4 ounces (125 g) 8 Tablespoons unsalted butter, softened
  • salt and pepper to taste
  • 4 Tablespoons chopped fresh tarragon
  • 5 pound (2 1/2 kg) roasting chicken
  • 6 tarragon sprigs
  1. Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
  2. Combine the butter, seasoning and chopped tarragon and beat until they form a smooth paste. Stuff half the mixture inside the cavity of the chicken and close with trussing thread or a skewer.
  3. Put the chicken into a roasting pan, then spread the remaining butter mixture over the chicken, particularly over the breast area. Put the pan into the oven and roast for 30 minutes, basting occasionally. Turn the chicken over on to the other side and return to the oven to roast for a further 30 minutes, basting occasionally.
  4. Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C). Turn the chicken on to its back and baste well with the melted butter.
  5. Roast for a further 30 minutes, basting well, or until the chicken is cooked through and tender.
  6. Remove from the oven and transfer the chicken to a warmed serving dish. Pour the cooking juices over the chicken, garnish with the tarragon sprigs and serve at once.
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