1 chicken weighing approx. 1.5 kg (3 1/2 lbs)
1 tsp salt
1/2 tsp white pepper
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter
1 cup (8 fl oz) 250 ml dry cider
800 g (1 3/4 lbs) carrots
1 tbsp honey
4 tbsp freshly chopped parsley
125 ml (4 fl oz) 1/2 cup single cream
Bunch fresh tarragon
1 tsp salt
1/2 tsp white pepper
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter
1 cup (8 fl oz) 250 ml dry cider
800 g (1 3/4 lbs) carrots
1 tbsp honey
4 tbsp freshly chopped parsley
125 ml (4 fl oz) 1/2 cup single cream
Bunch fresh tarragon
method
1. Cut chicken into 8 pieces, wash and dry, then rub well with salt and pepper.
2. Heat half the butter in heavy bottomed pan, sear chicken pieces, add cider and cover before braising for 45 minutes.
3. Scrape, wash and dry carrots; cut into 5 cm (2 in) pieces.
4. Heat remaining butter in deep pan, add carrots with a little salt and 4 tbsp water, cover and steam gently for 20 minutes.
5. Allow any remaining water to evaporate, glaze carrots with honey and sprinkle with 1 tbsp parsley before covering and keeping warm. "Arrange chicken pieces on warm serving dish.
6. Reduce sauce by half over high heat, then stir in cream, remaining parsley and chopped tarragon.
7. Taste and adjust seasoning if necessary.
8. Serve chicken with sauce and carrots
2. Heat half the butter in heavy bottomed pan, sear chicken pieces, add cider and cover before braising for 45 minutes.
3. Scrape, wash and dry carrots; cut into 5 cm (2 in) pieces.
4. Heat remaining butter in deep pan, add carrots with a little salt and 4 tbsp water, cover and steam gently for 20 minutes.
5. Allow any remaining water to evaporate, glaze carrots with honey and sprinkle with 1 tbsp parsley before covering and keeping warm. "Arrange chicken pieces on warm serving dish.
6. Reduce sauce by half over high heat, then stir in cream, remaining parsley and chopped tarragon.
7. Taste and adjust seasoning if necessary.
8. Serve chicken with sauce and carrots
serving amount
serves 4
rate this recipe
5.6
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