TARRAGON CHICKEN EN COCOTTE

Preparation Method :

• Rinse the chicken under running cold water, drain and pat dry with kitchen paper towels.
• Season the body cavity with salt and pepper and insert margarine and halt the tarragon.
• Truss the bird if necessary. Heat the oil and remaining margarine in a flameproof casserole.
• Place the chicken breast-down in the dish and adjust the heat so that the chicken browns in 3 to 5 minutes but the fat is not hot enough to dis colour.
• Turn the chicken at intervals to brown the sides and then the back; this gentle browning process takes a total of 10 to 15 minutes.
• Lift the chicken on to a plate. Add the onion, carrot and celery to the pan and sauté gently tor 5 minutes.
• Sprinkle with a little salt and pepper and add the rest of the tarragon. Replace the bird on top of the vegetables and cover with aluminium toil and a lid.
• Transfer to a preheated moderate oven and cook for 1 hour 20 minutes. Pierce the thickest part of the thigh with a metal skewer and if the juices run clear the bird is cooked.
• Place the chicken on a hot serving dish, discard any trussing strings and keep hot.
• Add the stock to the pan and boil for a few minutes, stirring to free any sediment from the base of the pan. Skim off any surface fat.
• Stir in the corn flour blended with the sherry and bring to the boil. Stir until the sauce thickens slightly.
• Adjust the seasoning, strain the sauce into a hot sauceboat and stir in the chopped herbs.
• Immediately before serving, garnish the breast of the bird with a sprig of tarragon and spoon over a little of the sauce.
• Garnish with watercress and serve with wild rice salad.