Roast Chicken with cream and tarragon - Horfield and District Allotments
www.horfieldanddistrictallotments.co.uk
A recipe from Stephen Markwick This is one of the first dishes that Stephen cooked when he worked in the Carved Angel in Dartmouth – it is a classic that George-Perry Smith used to serve at the...
Ingredients
- Large free-range chicken (about 1.8Kg – 2Kg)
- 1 lemon
- Good handful of fresh tarragon (about 40g)
- 110g butter
- 40ml brandy
- 1 tbsp plain flour
- 600ml chicken stock
- 300ml double cream
- Salt and pepper
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