Roast Chicken With Wine And Tarragon Gravy From Olive Magazine A - cooking recipe

Ingredients

1 whole chicken
1 onion (halved and sliced)
1 bunch tarragon
1 lemon
salt and pepper
375 ml dry white wine

Preparation

Heat oven to has 200, gas mark 6. Place onion halved and sliced into a roasting tin with 1/2 of the bunch of tarragon.
Place half of the lemon and the remaining tarragon (keeping a few leaves aside) into the cavity of the bird.
Season the chicken and place in the oven for one hour. After 1 hour pour in the white wine and cook for a further 30 minutes or until the chicken is cooked through.
Take chicken form tin and rest for 15minutes.
Discard the tarragon stalks and spoon of the excess fat from the liquid in roasting tin. Place tin on hob and let the gravy bubble up season add the reserved tarragon and cook for a couple of minutes.