Roast chicken with tarragon and caramelised onion cassoulet
This flavourful dish boasts tender roast chicken infused with aromatic tarragon, paired perfectly with a creamy white bean cassoulet and crispy onions. Whether you're cooking for your family or hosting a relaxed Sunday lunch, this recipe is sure to impress with its full flavour and comforting textures. Easy to prepare and guaranteed to please, it's sure to become a go-to favourite in your recipe collection. Serve it with chunks of crusty bread to scoop up the beans and dip in the chicken roasting juices.
Roast chicken with tarragon and caramelised onion cassoulet
Add aromatics and seasoning to the cavity of your chicken for an easy way to add extra flavour to your dish. Serve with a creamy tarragon infused white bean cassoulet, topped with crispy onions for extra crunch.
Serves 6
Hand-on time: 45 mins
Total time: 1 hr 45 mins
INGREDIENTS
For the roast chicken
X1 medium Sutton Hoo chicken (roughly 2.3kg), giblets and string removed
2 tbsp extra virgin olive oil
1 lemon
1 bulb garlic, cut in half widthways
1 onion, quartered
1 bay leaf
A few sprigs thyme
For the cassoulet
1 tbsp extra virgin olive oil
2 onions, thinly sliced
3 large garlic cloves, finely crushed
2 bay leaves
20g bunch fresh tarragon, half tied together with string, half finely chopped
250ml dry white wine
1kg jarred or tinned cooked white beans (we used Bold Beans, see tip)
300ml good quality chicken stock
3 tbsp full fat crème fraiche
To serve
10g flat leaf parsley, finely chopped
4 tbsp crispy fried onions
Steamed greens of your choice
Crusty bread
Tip Using a high-quality bean will make your cassoulet extra creamy and delicious, but a regular tinned cannellini bean will work well too, just ensure you rinse and drain them before adding to the pan with 200ml of water or stock extra.
METHOD
1. Remove the chicken from the fridge 45 mins before roasting to allow it to come up to room temperature and cook more evenly.
2. Preheat the oven to 220°C, fan 200°C, gas 7.
3. Place the chicken in a roasting tray, slightly larger than the bird, ensuring it is a snug fit, so the roasting juices don’t evaporate. Pat the skin dry with kitchen paper, then rub all over with the olive oil. Season both the bird and cavity generously with sea salt, then stuff the cavity with the lemon, garlic, onion, bay leaf and thyme.
4. Roast the chicken on the middle shelf of the oven for 20 mins, then reduce the temperature to 200°C, fan 180°C, gas 6 and cook for a further 1 hr 15-30 mins, until the juices run clear, the meat fibres are set and the chicken skin is golden and crisp. Set aside to rest for 15 mins, allowing the meat to relax and retain its juices.
5. Meanwhile, make the cassoulet. Heat the oil in a large frying pan over a low-medium heat. Add the onion and fry for 20 mins, stirring occasionally, until soft, lightly golden and sweet to taste. Stir in the garlic, bay leaves and bunched tarragon and cook for 2 mins until the garlic is fragrant. Increase the heat to medium and add the wine, scrapping any caramelisation off the base of the pan with a wooden spoon, and cook for 5 mins until the wine has reduced by a third. Add the beans and stocks, bring to the boil, then reduce to a simmer and cook for 30 mins, stirring occasionally, until you have a smooth, creamy consistency. Remove the bunch of tarragon and the bay leaves then stir through the finely chopped tarragon and crème fraiche. Add the chicken resting juices to the beans then season to taste with sea salt and freshly ground black pepper.
6. When you’re ready to serve, carve the chicken and divide the cassoulet between 6 plates. Serve topped with roast chicken, fresh parsley and crispy onions with steamed greens and crusty bread on the side.
