LOVERS’ CHICKEN
SERVES 6
Chicken and tarragon are, culinarily speaking, lovers. Their timeless companionship, favoured most by the French, never dulls; it is a partnership that forever produces delicious results. Tarragon comes in two varieties: French – the only one to use – and Russian, a mere pretender that should be avoided. Dried tarragon makes an excellent option when fresh is not available, though if it is being added to, say, a mayonnaise, where it will not be cooked, allow time for it to reconstitute and release its flavours.
INGREDIENTS
1.6-1.8kg whole chicken – or 8 chicken pieces with the skin on
2 leeks, trimmed
¼ cup olive oil
4-5 rashers rindless bacon, cut into 3cm pieces 4 cloves garlic, crushed, peeled, but left whole 2 Tbsp chopped fresh tarragon – or 1 Tbsp dried tarragon
1 Tbsp Dijon mustard
1 cup sherry, preferably dry or medium
1½ cups good chicken stock
¼ cup crème fraîche, optional
1 Preheat the oven to 180°C.
2 If the chicken is whole, use shears or a sharp knife to cut it into eight chunky pieces. Cut off and discard the chicken wing tips.
3 Cut the leeks on a slight angle into large 3-4cm-thick slices and place in a colander or sieve. Rinse under cold running water to ensure any dirt trapped in the leeks’ tightly furled layers is dislodged and washed away.
4 Heat the oil in a large frying pan over a moderate heat and brown the chicken pieces well. Transfer to a large ovenproof dish, one where the chicken pieces will fit comfortably in one layer.
5 Add the sliced leeks to the frying pan and gently cook in the residue of oil with the bacon and garlic until just tender. Nestle these ingredients around the chicken pieces, pouring in any remaining oil as well.
6 Combine the tarragon, mustard, sherry and stock, season with pepper and pour over the chicken.
7 Bake the uncovered dish in the preheated oven for 45-55 minutes or until tender.
8 Stir the crème fraîche, if using, into the sauce just before serving.