Melt the butter with the oil in a frying pan over a gentle heat, then add the onion and soften for 10 minutes. Add the bacon, thyme and garlic and fry for a further 5 minutes, then remove from the heat and leave to cool. Add the breadcrumbs and lemon zest, season with salt and pepper.
Put the chicken on a board. Lift the skin of each thigh slightly and push some of the stuffing underneath, keeping the skin attached. Smooth the skin over the stuffing and season the skin with a little salt.
Put a large frying pan over a medium heat, add the chicken, skin-side down, and brown for 2–3 minutes on each side, then transfer to an ovenproof dish.
Combine the mustard and honey in a bowl and brush some over the chicken. Roast in the oven for 20 minutes, then remove from the oven, brush with the extra mustard and honey and roast for 5-10 minutes more or until golden brown and cooked through.
Remove the dish from the oven and pour any chicken juices into a pan along with the stock. Bring to the boil and simmer to reduce by half. Pour in the cream and simmer for a further 2 minutes. Taste and adjust the seasoning, then stir in the tarragon. Serve the sauce with the chicken, sprinkled with more tarragon.
Recipes and photographer taken from The Irish Kitchen by Cherie Denham, photography by Andrew Montgomery (Montgomery Press, £30)
