1 lemon, quartered
2 tablespoons butter
4 long sprigs fresh tarragon
2 cloves garlic, sliced
1 bay leaf
2 cups Riesling
1 cup chicken stock
1 bunch baby carrots, peeled, tops trimmed
1 bunch baby turnips, tops trimmed
10 pickling onions, peeled with root left on
sea salt and freshly ground pepper
1 tablespoon grain mustard
3 tablespoons cream
Preheat the oven to 180°C.
Rinse the chicken inside and out with cold water. Dry with kitchen towels. Season the cavity and stuff with the lemon quarters. Truss the legs and wings with kitchen string.
Melt the butter in a deep casserole or ovenproof saucepan over a medium heat. Season the chicken and place it breast side down in the pan. Cook until the skin is a good golden colour. Don’t keep lifting the chicken or the skin will tear. Carefully turn the chicken breast side up and press on a large sprig of tarragon. Only the breast needs to be browned. Add the garlic, remaining tarragon, bay leaf, Riesling and chicken stock.
Cover first with a piece of baking paper then a tight fitting lid or a piece of aluminium foil. Bring to the boil then transfer to the oven. Braise for 30 minutes.
Uncover and put the carrots, turnips and the onions around the chicken. Cover again and braise for a further 40 minutes.
Transfer the vegetables to a serving platter. Carefully lift out the chicken and place on the platter. Cover to keep warm.
To finish: Put the saucepan on the hob and bring to the boil. Stir in the mustard and cream and cook at a rapid boil until reduced to about 1 1⁄4 cups of sauce. The sauce will still be thin and is normal for this type of dish. Taste, season if necessary and transfer to a serving jug.
To serve: Carve the chicken and serve with creamy mashed potatoes or hot crusty bread for mopping up the delicious juices.