ingredients
serves 4
2 1/2 pound chicken, dressed
3 tablespoons butter, softened
1 tablespoon chopped fresh tarragon
1 small clove garlic, crushed
salt and pepper
olive oil for basting
6 or 8 button onions, peeled
1 stick celery, chopped
1/2 cup white wine
3 — 4 tablespoons soured cream
GIBLET STOCK
chicken giblets
bouquet garni
6 black peppercorns
GARNISH
fresh tarragon leaves
method
1. Truss the chicken neatly. Cream together the butter, chopped tarragon, garlic and seasoning.
2. Put this herb butter inside the chicken and brush the chicken liberally with olive oil.
3. Heat a tablespoon of oil in a deep flameproof casserole and brown the chicken over a brisk heat.
4. Add the onions and celery, season with salt and pepper, then add the wine. Simmer for a minute, lower the heat, cover and cook very gently for 45 minutes, turning the chicken from time to time.
5. Meanwhile, clean the giblets, place in a saucepan with cold water to cover and add the bouquet garni, salt and peppercorns. Cover and simmer gently until required.
6. Pierce the leg of the chicken. If the juice runs amber coloured, the chicken is cooked; if it runs red, continue cooking gently until done.
7. Add a little giblet stock to the casserole if the liquid has evaporated.
8. When the chicken is cooked, remove from the casserole, tipping it so that the juices inside run out into the pot. Add a cupful of the giblet stock; boil briskly to reduce.
9. Mix the soured cream with 3 to 4 tablespoons of the chicken gravy, pour this into the casserole and heat through. Adjust the seasoning.
10. Replace the chicken in the casserole and garnish with fresh tarragon leaves, or serve the chicken on a platter and hand the sauce separately.
