James Martin Chicken In Tarragon Sauce

Dive into the delightful world of French cuisine with this sumptuous recipe for James Martin's Chicken Stuffed with Tarragon, a dish that perfectly captures the essence of comfort food. This recipe, original to James Martin, showcases the harmonious blend of succulent chicken with the aromatic finesse of tarragon, accompanied by the richness of butter and the sophisticated depth of a Madeira, mushroom, cream, and tarragon sauce. Here's a glimpse into the making of this culinary masterpiece.

Brief Description of the Recipe: James Martin's Chicken Stuffed with Tarragon features a whole chicken enhanced with a butter-tarragon mixture piped under its skin. This preparation ensures the chicken remains juicy and flavorful. The dish is served with fondant potatoes and a lush sauce, making it a memorable meal.

Cultural or Historical Context: Tarragon chicken is a classic of French cuisine, known for its delicate flavor and creamy sauce. James Martin's take on this dish adds a comforting and elegant touch to any dinner table, reflecting his expertise in creating dishes that are both simple and sophisticated.

Ingredients List:

For the chicken:

• 1 whole chicken (approximately 2kg)
• 200g butter, softened
• A small bunch of tarragon
• Salt and pepper to taste

For the fondant potatoes:

• 6 large potatoes, peeled
• 100g butter
• 2 sprigs of rosemary
• 500ml chicken stock

For the sauce:

• 50g butter
• 1 shallot, diced
• 300g wild mushrooms
• 300ml veal jus
• 75ml Madeira wine
• 50ml double cream
• A few sprigs of tarragon
• 15g butter

Preparation Instructions:

1. Begin by preheating your oven and preparing the butter-tarragon mixture.
2. Stuff the mixture under the chicken's skin, season, and roast until golden.
3. Prepare the fondant potatoes by browning in butter, then simmering in stock until tender.
4. For the sauce, sauté shallots and mushrooms in butter, add the liquids and tarragon, and reduce to a thick consistency before finishing with cream and butter.
5. Serve the chicken carved with potatoes and sauce generously ladled over.

Storage and Reheating: This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator and gently reheated, ensuring the chicken remains moist and the sauce does not separate.

Nutritional Information: Given the rich ingredients like butter and cream, this dish is indulgent. A specific nutritional breakdown would depend on the exact serving sizes and proportions used.

Frequently Asked Questions:

• Can I use chicken breasts instead of a whole chicken? Yes, though the cooking time may need adjustment.
• Is there a substitute for Madeira wine in the sauce? Dry sherry or a rich chicken stock can be used, though Madeira is preferred for its unique flavor.
• Can I prepare this dish ahead of time? Yes, you can prepare parts of the dish ahead, but it's best served fresh for optimal flavor and texture.

Original recipe by James Martin, a celebrated chef known for his expertise in British and French cuisine, this Chicken Stuffed with Tarragon is a testament to his culinary prowess​​​​.

For a more detailed look at this recipe, visit James Martin's official chef website or explore other culinary delights that bring the essence of French cooking to your kitchen.