Wellington Chicken with Cream Sauce

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

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.


  • 1 plump free-range roasting chicken
  • Juice of 1 lemon
  • Salt and pepper
  • 1 large sprig fresh thyme
  • 3 oz (75 g) butter
  • 10 fl oz (300 ml) double cream
  • 6 leaves fresh tarragon
  • 3 egg yolks
  • Watercress to garnish


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. Roast, breast down, in the oven at gas mark 5, 375°F (190°C), for about 1 hour. Then turn the chicken on to its back and continue roasting till the skin is golden and crisp. Transfer the bird to a warmed serving dish and keep warm.

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.