Pea & tarragon cream roast chicken recipe | Good Food
Make a simpler Sunday roast with our pea & tarragon roast chicken, served on a bed of vermouth and stock-infused potatoes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 3 tbsp olive oil
- 1kg floury potatoes such as Maris piper, scrubbed clean
- 5 garlic cloves thinly sliced
- 1 whole chicken around 1.8kg
- 1 lemon halved
- 200ml vermouth or white wine
- 300ml hot chicken stock
- 250g frozen peas defrosted
- 15g tarragon leaves picked and finely chopped
- 50g any nuts of choice (we used pine nuts and walnuts)
- 300ml double cream
- 1½ tbsp Dijon mustard
- green salad to serve
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