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Mustard-buttered chicken with tarragon, peas & carrots
- 1 heaped tsp Dijon mustard
- 140g butter , softened
- 2 chicken approx 1.5 kg/3lb 5oz each
- whole garlic bulb, cut across the middle
- 175ml white wine
- 300ml chicken stock
- 500g bag Chantenay or baby carrots
- small handful each chopped tarragon and parsley
DirectionsView on BBC Good Food
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