Tarragon chicken with creamy white wine sauce
1 whole chicken jointed into 12 pieces
Bunch fresh tarragon
75ml dry white wine
200ml chicken stock
I firstly jointed the chicken and made my own chicken stock with the carcass.
Turn on oven 160C
Chop the tarragon finely and mix with the butter,
Rub onto the chicken season with salt.
Brown the chicken, a few min in each side on a hot pan.
Put the chicken into a casserole dish
Using the same pan add white wine and stock and bring to the boil.
Pour over chicken and put in the oven for 45 min,
Add the small potatoes and baby carrots for another 30 min.
Take out the casserole and let sit on the counter.
On a separate pan take juices from the casserole, cream, extra tarragon and black pepper. Gently bring to a simmer stirring consistently. Taste for seasoning.
Once ready to serve put chicken on serving plates/bowls with some potato and carrots, pour over the sauce and enjoy!