Mustard-buttered chicken with tarragon, peas & carrots recipe | Good Food
An all-in-one roast that is ready in less than two hours. Roast two birds at once for a simple dinner party, or better still, great sandwiches the next day. From BBC Good Food.
Ingredients
- 1 heaped tsp Dijon mustard
- 140g butter softened
- 2 chicken approx 1.5 kg/3lb 5oz each
- whole garlic bulb, cut across the middle
- 175ml white wine
- 300ml chicken stock
- 500g bag Chantenay or baby carrot
- small handful each chopped tarragon and parsley
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