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    The Perfect Chicken

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    The Perfect Chicken

    The combination of soft flesh, creamy cheese and unctous sauce is nothing short of magical.

    • Preparation time: 5 minutes
    • Cooking time: 115 minutes
    • Total time: 2 hours 60 minutes 60 minutes

    Serves: 6


    • 1 chicken, around 2kg
    • 150g Boursin
    • 250ml white wine, plus extra for the sauce
    • 1 lemon
    • 15g tarragon, chopped


    1. Preheat the oven to 200˚C/gas 6. Bring the chicken to room temperature, then gently separate the skin from the breast meat. Using your fingers, push 75g cream cheese under the skin, covering the breasts. Put the chicken in a large roasting tin with the wine. Cut the lemon in half and stick one half up the chicken’s bottom. Season and cook for 20 minutes per 500g plus 30 minutes extra: a 2kg bird will take 1 hour 50 minutes. Baste occasionally and cover the breast with foil if it seems to be browning too much.
    2. Transfer the cooked chicken to a plate, tent loosely with foil and leave to rest somewhere warm. Check how much wine is in the tin; add more if it has all evaporated. Put the tin on the hob and stir in the rest of the cream cheese. When it has a sauce-like consistency, add the tarragon and the juice of the remaining lemon half. If it seems too thick, add a little boiling water. Taste for seasoning and serve with the chicken.

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