- Cuisine: British
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 4
Metric Cups Imperial
- 1 free-range chicken, approx 1.8–2kg (4–4.4lbs)
- 1 shallot, finely chopped
- 100 ml dry white wine
- 150 ml double cream
- 125 g unsalted butter, cubed and chilled
- 50 g Parmigiano Reggiano, grated
- 10 g flat-leaf parsley, large stalks removed and finely chopped
- 1 sprig of tarragon, leaves removed and chopped
- 1 tbsp lemon juice
- 2 pinches lemon zest
- 1 pinch each of salt and pepper
For the chicken
- Roast your chicken in your usual way or…
- Spatchcock chicken by cutting out the backbone and flattening the bird. Season generously.
- Place backbone, wing tips and any giblets (except the liver) that came with the bird into a baking tray with a good slug of water. Then place the chicken on a wire rack over the top of the roasting tray.
- Roast at 230°C/446°F/gas mark 8 for 30 to 45 minutes (depending on the size of your chicken) until golden brown, and the leg meat easily pulls away when pinched with your fingers.
- Remove the chicken and roasting tray from the oven and leave to rest for at least 15 minutes. Strain the chicken juices from the tray in to a small jug, spooning any fat off that rises to the top.
For the sauce:
- Place the shallots and white wine into a saucepan, bring to the boil and reduce wine by three-quarters.
- Add double cream, chicken juices and gently simmer for 5 minutes.
- Strain hot cream into a jug, add butter and blend with a hand blender until smooth.
- Add Parmigiano Reggiano, herbs, lemon juice and zest. Season with salt and pepper. Adjust seasoning if needed with more salt, pepper, or lemon juice to taste
- Carve the chicken and serve with seasonal vegetable and the Parmigiano sauce.