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poached chicken with lemon and tarragon sauce

From the June 2005 issue of Good Food.

ready in 1 hour 45 mins including poaching and resting.  Serves 4

300ml dry white wine
1 onion, quartered
1 small fennell, sliced, or 2 sticks of celery
1 large carrot, cut into sticks
2 springs each of rosemary, thyme and tarragon
2 large bay leaves
about 100g smoked bacon pieces
half teaspoon whole balck peppercorns
1 TBS bouillon powder or 2 stock cubes
1 whole chicken, about 2kg

For the sauce:
2 egg yolks
142ml pot of double cream
handful of fresh tarratgon, chopped
1 tsp cornflour
juice of 1 lemon

  1. Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan.  Bring to the boil and simmer for 10 minutes.
  2. Remove any excess fat from teh chicken and push it into the liquor.
  3. Return the liquor to the boil, then turn the heat down.  Cover and cook for one and a quarter hours, until chicken legs feel tender when pierced.
  4. Remove from heat, stand for 15 minutes, then lift onto a plate.
  5. Strain the liquor into a bowl and pour 500ml into a pan.  Boil to reduce by half.
  6. Pull and cut the bird into neat portions, discarding skin, wing tips and backbone.  Put on a plate and cover.
  7. Beat together the egg yolks, cream and tarragon in a jug.  Ladle in a quarter of the liquor, mix, then pour back into the pan with the rest of the liquor and turn the heat down.
  8. Mix the cornflour with a little water and add to the liquid.
  9. With a wooden spoon, stir for 3-5 minutes until it begins to thicken.
  10. Remove from the ehat and stir in the lemon juice, to taste.
  11. Pour some sauce over teh chicken and put the rest in a jug.
  12. Serve with boiled rice.
per serving:  689 calories; 62g protein; 3g carbs; 42g fat (19g saturated fat); no fibre; no added sugar; 1.35g salt

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posted by jacqi on 22 Aug 06 - 9051 views

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