Roast Chicken with Tarragon with Man Vintners, Chenin Blanc

A much loved, and often used, bybo favourite - with a nod to Sophie Grigson

Serves 4

2kg free range chicken
½ lemon
4 stems of tarragon (dried is also fine)
60g unsalted butter
Seasoning
A small glass of Vermouth or white wine
300ml double cream (or crème fraiche)


Rub the skin of the chicken, all over, with the half lemon. Stuff the spent lemon into the cavity of the chicken along with three stems of tarragon. Chop the leaves of the remaining tarragon, discard stalks and set aside. Sit the bird in a roasting tin, smear thickly with butter then season with salt and pepper. Roast at 200C until cooked through. 
Transfer to a serving dish and leave to rest in the oven, with the heat off and the door ajar, while you make the sauce. Skim as much fat as possible from the roasting tin leaving the juices. Place tin on the hob, pour in the Vermouth and bring to the boil, scraping in the roasting residue.  Stir in the cream and reduce to a good consistency.  Draw off heat and add reserved tarragon. Season with salt,pepper and a dash of lemon juice.