I have named this recipe after my old school in Somerset where the staff very kindly invited me to take the home economics class one merry March day and, despite a few glasses of sherry in the teachers’ den beforehand, I came up with this simple but rich dish.
Rub the chicken inside and out with lemon juice, salt and pepper. Place the sprig of thyme inside the bird and smear the outside with the butter.
Place the roasting tin with all its juices and melted butter on top of the stove over a low heat, stir in the cream and tarragon leaves and bubble up gently for 5 to 7 minutes until you have a rich creamy sauce. Now reduce the heat even lower and beat in the egg yolks. Strain the sauce through a fine sieve over the chicken. Carve, garnish with crisp watercress and serve with boiled new potatoes.
© 1988 Keith Floyd estate. All rights reserved.