Tarragon chicken

Method

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1. In a large lidded frying pan over a medium heat, brown the chicken on all sides in a little olive oil. Transfer to a plate and set aside.

2. Fry the shallots and garlic until golden. Increase the heat and add the tarragon vinegar and vermouth. Bubble the liquid until reduced by half then return the chicken to the pan.

3. Add the stock and bring to the boil. Reduce the heat to a simmer, cover with the lid and cook for 15 minutes. Increase the heat and cook for a further 15 minutes without the lid.

4. Remove from the heat and put the chicken on a serving dish. Stir the crème fraiche and half the tarragon into the sauce. Pour the sauce over the chicken and sprinkle with the remaining chopped tarragon.

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Ingredients

1 medium chicken, jointed into small pieces
Olive oil, for frying
16 Shallots, peeled
6 cloves Garlic, thinly sliced
50ml tarragon vinegar
150ml vermouth
1/2 chicken stock cube, dissolved in 250ml water
100ml half-fat crème fraiche
25g tarragon, roughly chopped

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