Poached Chicken with Lemon & Tarragon Sauce

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 300ml dry white wine
• 1 small fennel, sliced or 2 sticks celery, sliced
• 1 large carrot, cut in sticks
• 2 sprigs each thyme, rosemary and tarragon
• 2 large bay leaves
• about 100g/4oz smoked bacon pieces or rinds
• ½ tsp whole black peppercorns
• 1 tbsp bouillon powder or 2 stock cubes
• 1 whole chicken, about 2kg/4lb 8 oz
• 1 onion, quartered
• 2 egg yolks
• 142ml pot double cream
• handful fresh tarragon, chopped
• 1 tsp cornflour
• juice of 1 lemon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the chicken in a large pot with the onion, carrot, fennel or celery, bacon pieces or rinds, bay leaves, peppercorns and bouillon powder or stock cubes. Pour in the white wine and add enough water to cover the chicken by about 5 cm (2 inches).

2. Add the thyme, rosemary and tarragon sprigs. Bring to a gentle simmer, skim off any foam, then cover and poach for about 75 minutes until the thickest part of the thigh reaches 165°F (74°C).

3. Lift the chicken onto a board, cover loosely and rest for 10 minutes. Strain the cooking liquid into a clean pan and boil gently until reduced by about half.

4. In a bowl, whisk the egg yolks, cornflour and double cream together. Whisk in a ladleful of the hot reduced liquid, then pour this back into the pan.

5. Stir over low heat until the sauce thickens and reaches 160°F (71°C). Do not let it boil.

6. Take the pan off the heat and stir in the lemon juice and chopped fresh tarragon. Taste and adjust the balance with more lemon if needed.

7. Carve the chicken, spoon over a little of the sauce and serve the rest alongside.