Roast Chicken with cream and tarragon - Horfield and District Allotments

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...

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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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