Recipe

Warm Roast Chicken Salad With A Creamy Tarragon Dressing Recipe

	Notyourmomma / All my dishes 1 year ago Adapted from Rick Stein's Food Heroes. A warm roast chicken with a lovely tarragon scented salad and new potatoes Prep:20m Cook:75m Servings:4	Notyourmomm
	delectable delicious wonderful maincouse salad

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Ingredients

2 ounces of unsalted butter, softened

1 tbsp roughly chopped tarragon

2 large garlic cloves, crushed

1 large 3 1/2 lb. free-range chicken

1 tbsp sunflower oil

fine sea salt and freshly ground black pepper

plain boiled new potatoes, tossed with butter, to serve

For the dressing

3/4 cup of mayonnaise

2 tbsp of tarragon vinegar

1 tbsp of dijon mustard

2 tsp chopped tarragon

3 tbsp single cream

1/2 tsp powdered hot English mustard

For the salad

2 soft ‘hothouse’ Lettuce, leaves separated

4 vine-ripened Tomatoes, cut into wedges

1/2 Cucumber, peeled and sliced

12 Radishes, trimmed and halved

12 Spring onions, trimmed and halved

4 eggs

Directions

Preheat the oven to 200°C/gas 6. Mix together the butter, tarragon, garlic and some salt and pepper. Put the flavoured butter into the cavity of the chicken, then brush the outside of the bird with the oil and season with salt and pepper. Put into a small roasting tin and roast for 11/4 hours, basting the chicken with the buttery juices for the last 10 minutes of cooking.

Meanwhile, prepare the salad. For the dressing, whisk all the ingredients together until smooth and then season to taste. Arrange the lettuce leaves over a large serving platter with the tomatoes, cucumber, radishes and spring onions. Cover and leave somewhere cool.

Remove the chicken from the oven and leave to rest for about 15 minutes. Meanwhile, add the eggs to a pan of simmering water and boil for 8 minutes. Remove and set aside.

To joint the chicken, cut the breast meat away from the bones in 2 whole pieces and then slice each piece in half on the diagonal. Cut off the legs and cut them in half at the joint. Shell the warm eggs and cut them into quarters.

Arrange the warm chicken pieces and eggs over the salad and drizzle with a little of the dressing. Take to the table with a bowl of the remaining dressing and serve with buttered new potatoes.

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