Poulet Rôti with Tarragon Cream Sauce

• 1 medium Whole chicken, whole
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 60 g Butter
• 3 medium Shallot
• 200 ml Dry White Wine
• 250 ml Chicken stock
• 200 ml Double cream
• 15 g Fresh tarragon

1. Heat the oven to 200°C (390°F). Pat the chicken dry, then season all over with the fine sea salt and black pepper. Rub 40 g of the butter over the skin.
2. Put the chicken in a roasting pan and roast for 70 to 80 minutes, basting once or twice with the pan juices, until the skin is deeply golden and a thermometer reads 75°C (165°F) in the thickest part of the thigh. If the pan looks dry at any point, add a small splash of the chicken stock to prevent the juices catching. Transfer the chicken to a board and rest for 15 minutes.
3. While the chicken rests, pour off all but about 2 tbsp of fat from the roasting pan, keeping the browned juices. Set the pan over a low heat on the hob (or scrape the juices into a saucepan). Finely chop the shallots.
4. Add the remaining 20 g butter and the shallots, then cook gently for 3 to 4 minutes until softened but not coloured. Pour in the white wine and simmer briskly for 5 to 7 minutes until reduced by about two thirds. Add the chicken stock and simmer for 3 minutes to concentrate the flavour.
5. Lower the heat and stir in the double cream, then warm gently for 3 to 5 minutes until lightly thickened; do not let it boil. Strip the tarragon leaves and finely chop them, then stir most into the sauce and taste for seasoning. Carve the chicken and spoon the sauce over, finishing with the remaining tarragon.

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