Name: Roast chicken with savoury bread pudding and tarragon
Yield: Serves 4
Ingredients: unsalted butter; 150 g white bread, crust removed and broken up; 1 organic free-range chicken (about 1.5 kg); salt and freshly ground black pepper; 1 sprig of fresh thyme; 1 garlic clove, peeled and crushed; 1 small bay leaf; 450 ml milk; fresh thyme; 2 whole cloves; 1 lemon, halved; 1 small onion, peeled and very finely chopped; freshly grated nutmeg; 1 egg + 2 egg whites; grated zest of ½ lemon; 1 glass of white wine; softened unsalted butter; 1 tablespoon chopped fresh tarragon

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

I hate bread sauce, but made into a pudding like this it is great — amazing what a different consistency can do. In the restaurant we serve the puddings with sautéed chicken breasts. The chicken is delicious with spinach and roast parsnips, and carrots. If you want the sauce to have a gravy consistency, you can thicken it with a little cornflour or arrowroot.