Poached Chicken With Avocado

1 x 1.5 kg/3 lb roasting chicken
finely grated rind and juice of 2 limes
2 tarragon sprigs or 1/2 teaspoon dried tarragon
450 ml/3/4 pint hot chicken stock
salt
freshly ground black pepper
Garnish:
1 ripe avocado, peeled and sliced
I/4 head of curly endive
lime slices

Place the lime rind and juice, the tarragon, stock and seasoning in a flameproof casserole. Add the chicken, breast side down, cover and simmer fort to 11/2 hours, turning the chicken halfway through cooking. To test the chicken is cooked, pierce the

leg with a knife; the juices should run clear. Cut the chicken into quarters, remove the skin and discard. Keep the chicken warm. Boil the liquid on top of the cooker until reduced by half.

Arrange the avocado and endive on a serving dish and lay the chicken on top. Spoon over some of the sauce and serve the rest separately. Garnish with lime slices.

SERVES 4