• For the Tarragon Chicken

  • 1 whole chicken
  • 1 tbsp fresh tarragon, finely chopped
  • 1 tbsp dijon mustard
  • 2 cloves garlic, crushed
  • 100g Kerrygold Original Irish Butter, softened
  • Sea salt & Ground pepper
  • For the Mushroom Risotto

  • 100g Kerrygold Original Irish Butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, crushed
  • 300g risotto rice
  • 255g chestnut mushrooms, sliced
  • 100ml dry white wine
  • 700ml hot vegetable broth
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp mascarpone
  • 85g parmesan
  • Sea salt & Ground pepper


1. Preheat the oven to 200°C or Gas Mark 6.

2. Start by prepping the chicken. In a bowl mix together the butter, garlic, tarragon, mustard and season with salt and pepper. Using clean hands, smear this mixture over the entire chicken and underneath the skin. Place the chicken onto a roasting tray and into the preheated oven for 1.5 hours.

3. Place a large saucepan over medium heat and add 42g of butter, shallots and garlic, cover and lower the heat to allow the shallots to soften (but not brown), this will take about 2 minutes. Then stir in the rice and coat it with the butter and stir for a couple of minutes. Then add the wine and stir until absorbed.

4. Slowly pour into the hot broth, ladle by ladle until all the broth is absorbed stirring all the time. It should take between 15 to 20 minutes for the rice to cook. Taste as you go.

5. While the rice is cooking, place a frying pan over high heat and add the remaining butter and the sliced chestnut mushrooms. Cook for 3 minutes.

6. About 5 minutes before the rice is cooked, stir in the mushrooms and fresh thyme followed by the mascarpone and parmesan. Season with sea salt and fresh ground black pepper.

7. Once the chicken is cooked, place it on a large serving platter and spoon risotto all around it. Garnish with fresh thyme.

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