Ingredients

The following ingredients have 6 Servings
  • 1 large bunch tarragon , leaves chopped and stalks reserved
  • 2 large onions , cut into large chunks
  • 2 large carrots , cut into large chunks
  • 3 sticks celery , roughly chopped
  • 1 head fennel , roughly chopped
  • 100ml olive oil , plus more for drizzling
  • 1 garlic head, roughly chopped (skin and all)
  • 2 x free-range chicken
  • 1 lemon , quartered
  • 1 tbsp Dijon mustard , plus 1 extra tsp
  • ½ bottle hearty red wine
  • 500ml chicken or vegetable stock

Instruction

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
  • While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
  • Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
  • Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
  • Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.