Chicken In Tarragon Sauce - cooking recipe

Ingredients

1 None whole chicken (about 1-1.2kg), cut into eight pieces
4 tbsp oil
1.2 litres chicken stock
600 g mushrooms, quartered
50 g butter, chopped into small pieces
1 bunch fresh tarragon, leaves removed and chopped
400 ml whipping cream

Preparation

Heat the oil in a stove top casserole dish and lightly fry the chicken pieces until golden brown. Add the chicken stock and simmer for about 45 mins.
Meanwhile, melt half the butter in a frying pan, and saute the mushrooms for 10 mins, then season.
Lift the chicken pieces out of the casserole and set aside. Pour the cream into the remaining stock and simmer for about 10 mins. The sauce should thicken. Stir the remaining butter into the sauce until it melts.
Put the chicken pieces back into the casserole, and add the mushrooms. Stir in the chopped tarragon, keeping a small quantity to one side for the garnish. Cover and cook on a low heat for 1to 1 1/2 hours. Sprinkle the remaining tarragon on the top and serve in the casserole dish.