Casserole Roast Chicken with Tarragon

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

There are two kinds of tarragon, French and Russian, but we prefer to use French in this recipe because it has a better flavour than the Russian variety. Unfortunately French tarragon is more difficult to come by than Russian because it is propagated by root cuttings: you can’t just grow it from seed like the Russian tarragon. French tarragon grows to a height of about 23cm, whereas the Russian will grow to about 1.25m in the summer.


  • 1 × 1.6 kg chicken, free-range if possible
  • salt and freshly ground pepper
  • 1 tablespoon freshly chopped French tarragon and 1 sprig of tarragon
  • 30 g butter
  • 150 ml cream
  • roux (optional)
  • ½–1 tablespoon freshly chopped French tarragon (for sauce)
  • 150 ml home-made chicken stock (optional)


Preheat the oven to 190°C/375°F/Gas 5.

Remove the wing tips and wishbone and keep for stock. Season the cavity of the chicken with salt and freshly ground pepper and stuff a sprig of tarragon inside. Chop the remaining tarragon and mix with two-thirds of the butter. Smear the remaining butter over the breast of the chicken, place breast-side down in a casserole and allow it to brown over a gentle heat. Turn the chicken breast-side up and smear the tarragon butter over the breast and legs. Season with salt and freshly ground pepper. Cover the casserole and cook in a moderate oven for 1¼–1½ hours.

Test to see if the chicken is cooked, remove to a carving dish and allow to rest for 10–15 minutes before carving. (To test if the chicken is cooked, pierce the flesh between the breast and thigh. This is the last place to cook, so if there is no trace of pink here and the juices are clear, the chicken is certainly cooked.) Spoon off the surplus fat from the juices, blend in the cream and boil up the sauce to thicken it. Alternatively, just bring the liquid to the boil and whisk in a little roux until the sauce thickens slightly. Add a little freshly chopped tarragon if necessary, taste and correct seasoning.

Carve the chicken into 4 or 6 helpings; each person should have a portion of white and brown meat. Arrange on a serving dish, nap with the sauce and serve.