Roast Chicken with Leeks, Tarragon and Apple

You can’t go wrong with a succulent roast chook, especially when it’s matched by the toasted oak deliciousness of Chardonnay.


1 chicken, patted dry with kitchen towels
1 lemon, halved
2 tablespoons olive oil
sea salt and ground pepper
1 large onion, sliced
1 large leek, white and pale green part sliced
2 large red apples, quartered, with skin on
2 bay leaves
3 cloves garlic, crushed
1 tablespoon dried tarragon
½ cup each apple juice and white wine


¼ cup cream
1 tablespoon
wholegrain mustard


Preheat the oven to 200°C fan bake. Put the lemon inside the chicken and tie the legs together. Brush the skin with olive oil and season generously with salt. Set aside.

Place all the remaining ingredients in a large ovenproof baking dish, season with salt and pepper and turn to combine.

Place the chicken on top then roast for 30 minutes. Leaving the chicken in the oven, reduce the oven temperature to 160°C fan bake and  cook for a further 30 minutes, or until the chicken is fully cooked through.

The juices in the thigh should run clear when pricked with a skewer. Stir the mustard and cream together and spoon into the dish but not over  the chicken. Place back in the oven for  10 minutes before serving.




A smooth and creamy texture with well-integrated toasty oak characters and a long lingering finish.



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