INGREDIENTS:
1 large free range chicken
3 cloves garlic, crushed
50g butter
150ml white wine
1 chopped shallot
150ml chicken stock
1 tablespoon lemon juice
2 tablespoons tarragon leaves, blanched and chopped
METHOD:
1. Mix together the butter with the garlic and season. Rub the garlic butter all over the outside and inside of the chicken
2, Sauté the chicken with the butter in a heavy bottomed pan until browned on all sides. Remove from pan and keep warm. To the pan with the chicken juices, add the wine and chopped shallot and reduce
3. Add the chicken stock. Finally add the lemon juice and tarragon leaves. Pour this sauce over the chicken
4. Cover and place in a preheated oven 200 degrees C. Roast for 45 minutes to an hour until cooked through. Baste the chicken every 15 minutes or so. Leave the chicken to rest for 10 minutes before carving. Season and serve
5. A variation on this dish is to replace the tarragon with a mixture of chopped parsley and chervil
