Poached chicken in white wine

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4

The chicken is poached in a butter-covered muslin and slowly cooked in stock and wine.

By John Williams
  • 1 whole chicken, about 1.5kg/3lb 5oz
  • 10g fresh tarragon leaves, plus extra to garnish
  • 1 fennel bulb, trimmed and cut lengthways into pieces, fennel fronds separated and reserved
  • 175g/6oz butter, softened, plus 50g/1¾oz, diced, for the sauce
  • 85g/3oz plain flour
  • 600ml/20fl oz chicken stock, plus extra if required
  • 600ml/20fl oz white wine, plus extra if required
  • 300g/10½oz baby king oyster mushrooms, trimmed (or king oyster mushrooms, chopped)
  • 8 shallots, peeled and left whole
  • 2 garlic cloves, peeled and left whole
  • 12 baby carrots, peeled
  • 2 celery sticks, halved
  • 1 star anise
  • 150ml/5fl oz double cream
  • sea salt flakes and pepper
  • mixed fresh herb leaves, such as flatleaf parsley and chervil, to garnish
  • Romanesco florets, steamed, to serve
scroll to top