You'll brave any weather after this.


  • 1 whole chicken cut into pieces
  • 4-6 sprigs of fresh tarragon or mixed fresh herbs (plus extra for to finish sauce)
  • 2 onions (chopped)
  • 200 g mixed mushrooms
  • 2 oz flour
  • 2 oz butter
  • rapeseed oil for frying
  • 100 ml wexford creamery cream
  • 1.5 pint chicken stock
  • 70 g sea asparagus
  • fluffy mashed potato


  • Brown the chicken pieces on a hot pan with some oil until nicely coloured.
  • Place the chicken in a suitable casserole dish.
  • Now in the same pan fry off the onions and mushrooms, then toss them onto the chicken.
  • Pour in the stock and cover with foil or lid.
  • Place in the oven at 180c for about an hour or until cooked through.
  • Remove the chicken from the liquid and keep warm.
  • Make a roux from the butter and flour.
  • Now slowly whisk in the stock until you achieve a nice sauce, cook until the flour. is cooked out ( you cant taste the raw flour), be careful as it can stick if not stired! If it's too thick, just add a little more water to thin it out.
  • Add the cream to finish and fresh chopped tarragon and sea asparagus.
  • Pour this back over the chicken and serve with creamy fluffy mash.

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