Tarragon and mustard Poultet Noir

• 1 large bunch of terragon leaves chopped and stalks removed
  2 large onions, cut into large chunks
  2 large carrots, cut into chunks
  3 sticks celery roughly chopped
  1 head fennel
  100ml (3.5 fl oz) olive oil plus more for drizzeling
  1 garlic head, roughly chopped (Skin and all)
  2 Poultet Noir
  1 lemon quartered
  1 tbsp Dijon mustard plus 1 exta tsp
  1/4 hearty red wine
  500ml (18fl oz) chicken or vegetable stock

Recipe

1 Pre-heat the oven to fan 180C /conventional 200C/ Gas 6. Put the tarragon stalks vegetables, olive oil and garlic in a heavy roasting tin. Place on high heat and cook for 10 minutes, stirring occasionaly until the vegetables start to brown.

2 While the vegetables are cooking, remove any string from the chickens, sprinkle the cavaties with salt and pepper and stuff the lemon quarters inside.

3 Lay the chickens breast side down, on top of the veg, scatter over half the chopped tarragon leaves then drizzel with a little olive oil. Roast for 20 minutes . Meanwhile mix 1 tbsp mustard with the remaining tarragon leaves.

4 Remove the roasting tin from the oven and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until juices run clear when a thigh is pierced with a skewer.

5 Remove the chickens to a dish or 2 large plates and cover each one with an upterned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine and boil for 8-10 minutes until the wine is almost completly reduced. Now pour in the stock and bring to the boil. Then simmer for 5-7 minutes ontil reduced by half. Stir in 1tsp mustard, season to tase and strain into gravy boat.

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