Chicken with Tarragon in Puff Pastry

• ціла курка↗1.4kg 1.4kg
• порей↗1 1

  нарізаний

• лавровий лист↗1 1
• морква↗1 1

  нарізана

• чорний перець горошком6 6
• масло↗1 tbsp 1 tbsp
• оливкова олія↗1 tbsp 1 tbsp
• цибуля↗1 1

  нарізана

• зубчики часнику↗2 2

  подрібнений

• сухе біле вино125ml 125ml
• заморожений горох↗200g 200g
• водяна крес↗200g 200g
• тарган1 bunch of 1 bunch of

  видалені дерев'янисті стебла, нарізаний

• лимон↗1 1

  цедра та сік

• сметана↗4 tbsp 4 tbsp
• листкове тісто↗320g sheet
• яйце↗1

  збите

• картопляне пюре

  і морква, для подачі (за бажанням)

Step-by-step instructions

1. 1

   Steam the whole chicken (you can prepare it ahead of time if you wish). Place it breast‑side down in a large pot with half the leeks, a bay leaf, carrots and peppercorns and cover with cold water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 min. Carefully remove the chicken from the water (drain the cavity liquid to avoid burns), separate the breasts from the bones and return the bone‑laden carcass to the broth for another 12 min. Remove the chicken, let it cool, then pull the meat off the bones. Boil the broth until it reduces by at least half, then strain.

2. 2

   Pre‑heat the oven to 200 °C/180 °C with convection/gas 6. Melt butter and olive oil in a heavy‑bottomed skillet. Sauté the remaining leeks, onion and garlic for 8 min until soft and fragrant. Deglaze with the wine and cook a few more minutes until most liquid evaporates. Add the peas together with watercress and tarragon. Pour in 200 ml of broth, season, grate lemon zest and add a splash of lemon juice. Bring to a boil and cook another 3 min until the peas are done. Purée the sauce in a food processor or immersion blender, then stir in the cream. Taste and adjust salt, pepper and lemon juice if needed. Add the chicken to the sauce.

3. 3

   Pour the filling into a 23–25 cm pie tin and let it cool slightly. Cut a circle of puff pastry the same size as the tin and place it on top. Use a pastry “bird” or cut a vent to let steam escape. Pinch the edges with a fork, brush with beaten egg and bake for 30 min until the crust rises and turns golden. Serve with mashed potatoes and carrots if desired.