Roasted Mustard Tarragon Chicken

Ingredients for Roasted Mustard Tarragon Chicken

• 1 chicken (about 1.6kg)

• 1 bunch tarragon, divided

• 80ml plus 1 tablespoon Dijon mustard, divided

• 1 1/2 tablespoons plain flour

• 300ml water

• 60ml double cream

• kitchen string

Preheat oven to 218°C with rack in middle.

Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 80ml mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 77°C, 45 minutes to 1 hour.

Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.

Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.

Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

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