Poulet à l'Estragon

By CheeseDiva

Ingredients

• 1 tbsp olive oil
• 4 chicken leg portions
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• 9 fl oz/250ml white wine
• 10 x 6in/15cm sprigs of tarragon
• 3 tbsp crème fraîche

Details

Adapted from lindaraxa.blogspot.com

Preparation

Step 1

• Preheat the oven to 200C/400F/gas mark 6.
• Heat the oil in a large frying pan and fry the chicken portions until they are browned on both sides.
• Transfer the chicken to an oven proof dish (in which it will fit in a singe layer).
• Tip the fat out of the frying pan and pour in the wine. Bring to the boil, stirring well to release all the brown gunk from the bottom of the pan.
• Pour over the chicken and tuck in four of the tarragon sprigs.
• Bake for 30 minutes.
• Remove the chicken from the pan and keep warm.
• Tip the juices into a small pan, spoon off the fat from the top if there seems to be a lot, and bring to simmering point.
• Stir in the crème fraîche and the rest of the tarragon. Taste, adjust the seasoning and pour over the chicken.
Serve with new potatoes and beans, or the courgette tian.