Half roast chicken with creamy tarragon & wild mushroom sauce

Looking for new ways to serve our Lemon Half Chicken? Try melting butter in a pan and combining it with sweet shallots, earthy mushrooms, aromatic tarragon and a dash of cream. Simmer gently and spoon the sauce generously over the cooked chicken, crusty bread at the ready.

We pre-cook our Lemon Half Chicken using slow-cooking methods and natural ingredients, so it’s mouth-wateringly tender and ready in just 25 minutes. Perfect for a mid-week meal.

35 mins

2

Easy

• 650g Field & Flower Lemon, Garlic & Thyme Half Roast Chicken
• 1 tbsp olive oil
• Knob of butter
• 3 large shallots, diced
• 1 large clove of garlic, crushed
• 200g wild mushrooms, sliced in half if large
• 2 tbsp chopped tarragon, plus extra to serve
• 1 small glass of white wine
• 150ml double cream
• Sea salt & freshly cracked black pepper

1. Preheat the oven to 200C. Remove the chicken from its packaging and place onto a pre-heated roasting tray. Cook for 25 minutes until golden and warmed through.

2. In the final 5 minutes of cooking time add a drizzle of water to the tray, move the juices around and baste over the chicken before returning to the oven. Discard the lemon pieces, set the meat aside and keep warm.

3. Meanwhile, heat the butter and olive oil in a medium sized saucepan. Fry the shallots for 10 minutes until softened, then add the garlic and cook for a further 1-2 minutes. Tip the wild mushrooms into the saucepan and continue to cook for 3-5 minutes until soft.

4. Add the wine and let the mixture reduce by half, then pour in the double cream and tarragon. Stir well, season to taste and let the sauce reduce further until at the desired texture.

5. Pour the sauce over the chicken half and serve immediately, with roasted new potatoes or crusty bread.