Ingredients

Step by step

1. Preheat the oven to 200°C, 180°C fan, gas 6. Finely chop the leaves of 4 tarragon sprigs and combine with the butter and some seasoning in a small bowl. Carefully slide your hand between the skin of the chicken and the breast, as far as you can, then push the butter inside the pocket, smoothing it over the chicken with your hands. Drizzle the skin with 1⁄2 tablespoon of olive oil, season well and set aside.
2. In a large flameproof casserole, heat 1 tablespoon of oil and add the bacon, leeks and shallots. Cook over a medium heat for 8-10 minutes, stirring occasionally, until the bacon is brown and the vegetables have softened slightly. Add the garlic and cook for another minute.
3. Pour in the cider and stock and bring to the boil. Add the chicken to the pot, cover with a tight-fitting lid and cook in the oven for 45 minutes.
4. Remove the lid and roast for a further 20-25 minutes until the chicken skin is golden and the juices run clear when you pierce the thickest part of the thigh. Transfer the chicken to a large plate and cover with foil to keep warm.
5. Strain the remaining contents of the casserole into a colander set over a large bowl and return the resulting liquid to the casserole. Tip the strained vegetables and bacon into the bowl, cover and keep warm.
6. Place the casserole over a fairly high heat and bring to the boil. Bubble for around 5-7 minutes to thicken and reduce the sauce. Finely chop the leaves of the remaining 4 tarragon sprigs and stir into the sauce, along with the crème fraîche and mustard. Return the vegetables and bacon to the sauce, then sit the chicken back in the casserole to take it to the table.
7. Carve the chicken and serve with the chunky cider sauce spooned over, and new potatoes on the side, if you like.