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Oven poached chicken with tarragon butter cream


  • Preheat oven to 160°C fan forced (180°C normal).
  • Place the tarragon stalks and some leaves in the base of a large casserole dish and stuff the leaves and some stalks inside the chicken cavity. Then pour 2/3 litre stock around the chicken, season and smear butter all over.
  • Cover the dish with baking paper, top with the lid and cook in the oven for about 1 hour, until the juices run clear, basting every 20 mins. Then set aside in a warm place.
  • Remove some of the cooking juices, strain well and place in a heavy-bottomed pot. Then reduce.
  • In another pot, gently heat the cream with 75 gm butter, the extra chopped tarragon and the lemon juice, adding the reduced stock little by little to reach sauce consistency, continually whisking. Taste for seasoning.
  • Portion the chicken and serve with the sauce poured over the top and your favourite green vegies or salad alongside.
  • from Terence Conran - London restaurateur


  • 1 bunch fresh tarragon, washed well
  • 1 chicken
  • 1 litre chicken stock
  • sea salt & freshly ground pepper
  • 75 gm+ softened butter
  • 100 ml cream
  • 2-3 tbsp extra chopped tarragon leaves
  • juice of ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm