Creamy Tarragon Roast Chicken

Ingredients

• 1 organic chicken
• 4 tablespoons fresh tarragon, stalks removed, roughly chopped
• 3 tablespoons butter, softened
• 1 whole head of garlic
• 2 teaspoons olive oil
• 1 tablespoon flour
• 1/2 cup chicken stock
• 2 tablespoons brandy
• *extra olive oil and butter to sear the chicken
• 1/2 cup cream
• 1/2 cup milk

Method

1. Preheat your oven to 400°F and start by making the tarragon butter. To do this, add the butter to a small bowl and mix it with 2 tablespoons of chopped tarragon and a pinch of salt and pepper. Once fully mixed, spoon the mixture into the cavity of the chicken. Season the outside of the chicken with salt and pepper.
2. In a large pan over medium-high heat, melt 2 teaspoons of olive oil and butter together before searing the chicken until lightly browned on both sides. Cut the top of the whole garlic so you can see all the cloves and add it to the pan with the chicken.
3. Combine the chicken stock and brandy, then pour it around the chicken. Cover the pan with a lid and roast in the oven for 1 hour and 15 minutes. Once cooked through, drain the juices from the chicken into the pan, remove the chicken from the pan and cover it with a tea towel so it remains hot. Remove the garlic.
4. Skim a little bit of the oil from the pan into a small bowl (about 2 teaspoons). Add the flour to the skimmed oil and mix until smooth and a paste has formed. Place the pan over medium heat, then whisk the paste into the pan until it begins to bubble and thicken. Stir in the rest of the tarragon and let simmer for about 2 minutes. Squeeze the garlic into the sauce.
5. Combine the milk and cream together, then add it to the sauce along with a pinch of salt and pepper. Mix until combined.
6. Once done, slice the roast chicken and pour over the creamy tarragon sauce.