Tarragon Spatchcock Chicken with White Wine & Cream – A Comfort Classic

Spatchcocking a chicken might sound like something best left to chefs, but it’s surprisingly simple, and it makes all the difference when you want juicy meat and crisp, golden skin in less time. This Tarragon Spatchcock dish is a popular one in our house. It’s a beautiful balance of comfort and sophistication: roasted chicken nestled in a creamy white wine and Dijon mustard sauce, lifted with the subtle sweetness of fresh tarragon. Whether you’re cooking for friends or just fancy something a little special midweek, this dish never disappoints.

Spatchcocking the chicken (removing the backbone so it lies flat) helps it roast more evenly and quickly, and it gives that gorgeous golden skin we all love. The sauce, a fragrant blend of white wine, cream, Dijon mustard and tarragon, transforms the humble roast into something worthy of a dinner party, yet relaxed enough for a cosy Sunday lunch if you fancy a change.  

How to Spatchcock a Chicken

To spatchcock the chicken, place it breast-side down on a chopping board, then use sharp kitchen scissors (please be careful!) to cut along both sides of the backbone and remove it, flip the bird over and press firmly on the breastbone to flatten it out.

Ingredients

• 1 whole free-range chicken (about 1.5–2kg), spatchcocked
• A good handful of fresh tarragon, leaves picked and chopped
• 3 garlic cloves, crushed
• 1 tbsp Dijon mustard
• 200ml dry white wine
• 200ml double cream
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper

Method

1. Preheat and prepare

   Preheat your oven to 200°C (180°C fan). Season your chicken generously with salt and pepper.

2. Sear for flavour

   Heat the oil in a large ovenproof frying pan or shallow casserole dish over medium heat. Add the chicken, skin side down, and cook for 5–6 minutes until golden and crisp. Flip it over and cook the other side for another couple of minutes. Then lift the chicken out and set it aside.

3. Start the sauce

   In the same pan, reduce the heat slightly and add the crushed garlic. Cook gently for a minute until fragrant, then stir in the Dijon mustard and white wine. Let it bubble for a minute to cook off the alcohol, scraping any golden bits from the base of the pan.

4. Add cream and tarragon

   Stir in the double cream and most of the chopped tarragon, leaving a little back for garnish. Taste and season the sauce lightly.

5. Roast the chicken

   Return the chicken to the pan, skin side up, and spoon a bit of the sauce over the top. Pop it into the oven and roast for around 35–45 minutes, or until the juices run clear and the chicken is cooked through. If the top browns too quickly, cover loosely with foil. 

Make sure your chicken’s cooked all the way through before serving. A kitchen thermometer is a handy bit of kit for this, and you're looking for a temperature of 75°C at the thickest part.   Remove from the oven and let the chicken rest in the pan for 10 minutes. Just before serving, sprinkle over the reserved tarragon and give the sauce a little stir to bring everything back together.

I like to serve this with buttery mash, roasted new potatoes, or even just a crusty loaf to mop up that glorious sauce. It’s a dish that feels special without being fussy or difficult to cook, exactly how I like to cook.

At Copas Farm Shop, we're proud to stock a wide selection of The Thoughtful Producer's frozen free-range chicken – from whole birds to breast fillets, legs and wings. The rich, full flavour and crisp, golden skin you enjoy at the table aren’t just down to clever cooking – they’re rooted in the life the bird has lived. The Thoughtful Producer's chickens live the way nature intended – roaming freely across open meadows, growing slowly and healthily, with plenty of space and fresh air. It’s a hands-on, traditional approach that takes time and care, but the results speak for themselves. Check out our full range of poultry options of free-range chicken.