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How to make French style roast chicken with vegetable sauce

Yield = 3
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

10 sprigs tarragon
1.4kg small chicken
50g butter, softened
1 tablespoon olive oil
3 rashers bacon, rind removed, diced
2 garlic cloves, crushed
6 eschallots (shallots), finely chopped
225g frozen peas
200ml Massel chicken style liquid stock
125g thin asparagus spears, woody end trimmed
2 little gem lettuces, quartered
1/3 cup (80ml) thick cream
1 tablespoon Dijon mustard

Method

Step 1 Preheat the oven to 180°C.
Step 2 Remove leaves from tarragon, roughly chop stems and place in chicken cavity. Chop leaves and mix 2 tablespoons with half the butter. Slide your hand beneath chicken skin to loosen, smear herbed butter under skin, then pat skin back into place. Place in a roasting pan and brush with oil. Roast for 1 hour or until cooked.
Step 3 Melt remaining butter in a pan over medium heat, then add bacon and cook for 2 minutes or until starting to crisp. Add garlic, eschallots, peas, stock and remaining tarragon. Season with salt and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Add asparagus and lettuce, then cook for 2 minutes. Stir in cream and mustard. Serve carved chicken with sauce and boiled new potatoes.
Step 4 Serve the roast chicken with vegetables poached in stock.