Whole roast chicken with tarragon and cream, the oval cocotte finest hour.

The oval Dutch oven was made for a whole chicken. It fits the bird perfectly, traps every drop of steam and flavour, and produces a result no roasting tray cannot match, impossibly tender meat, a sauce that barely needs finishing, and a table that goes quiet when the lid comes off.

SERVES  4

PREP  15 minutes

COOK  1 hour 30 minutes

BEST IN  Marcalu Oval Dutch Oven 30cm

Ingredients

• 1 whole free-range chicken, approximately 1.8kg

• A generous bunch of fresh tarragon

• 200ml dry white wine

• 200ml crème fraîche or double cream

• 1 whole head of garlic, halved crossways

• 2 shallots, halved

• 30g unsalted butter

• 1 tbsp olive oil

• Juice of half a lemon

• Salt and white pepper

Method

1. Remove the chicken from the fridge 30 minutes before cooking. Pat dry and season generously inside and out with salt and white pepper.

2. Stuff the cavity with half the tarragon, the lemon half (squeezed), and the garlic head. Tie the legs together with kitchen twine if you like.

3. Heat your Marcalu Oval Dutch Oven over a medium-high heat with butter and olive oil. When the butter foams, place the chicken breast-side down and cook undisturbed for 5–6 minutes until deep golden. Turn and colour the other side. Remove and set aside.

4. In the same pot, soften the shallots for 3 minutes. Pour in the white wine and let it bubble and reduce by half, scraping up any golden bits from the bottom.

5. Return the chicken to the pot breast-side up. Scatter the remaining tarragon around the bird. Cover with the lid.

6. Cook in an oven preheated to 180°C / 160°C fan for 1 hour 10 minutes.

7. Remove the lid and spoon the crème fraîche into the cooking juices, stirring gently to combine. Return to the oven uncovered for a further 15 minutes to colour the breast and finish the sauce.

8. Rest the chicken for 10–15 minutes before carving. Taste the sauce, adjust seasoning, and strain if you prefer it smooth.

Marcalu tip: The oval shape cradles the chicken without wasting space, the juices pool naturally around the bird rather than spreading too thin, which means the sauce is more concentrated and needs less reduction.

Marcalu tip: If you can't find fresh tarragon, dried works in the cavity but not in the sauce, add a tablespoon of good Dijon mustard to the crème instead for a different but equally French result.

Serve with

Steamed green beans, glazed carrots, or roasted new potatoes tumbled in the pan juices. A simple green salad afterwards to clear the palate.