Poached Chicken with Lemon and Tarragon

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

It’s worth buying the best chicken you can for this, as in poaching the flavour will come through naked and unadorned by the crispy skin that roasting or sautéing provide. We can’t go wrong pairing tarragon with chicken, and using the lemon is a safe bet too. This is a fine dish for a family supper. It’s also extremely good cold.


  • 1 medium chicken, about 1.2kg
  • 2 medium leeks, cut into eighths
  • 1 medium onion, quartered


Stuff the chicken with some of the leeks and put it in a saucepan just large enough to hold it comfortably and allow a lid to fit. Put in the rest of the leeks, the onion and carrot, parsley stalks, tarragon sprigs, bay leaf, garlic, lemon rind, wine, salt and 1 tbsp of the lemon juice, and pour in enough water almost to cover the bird. Press down on the chicken to expel any air. Bring up to a