1. Melt the butter with the oil in a flameproof casserole, add the chicken, and brown on all sides. 2. Cover with the mushrooms, and sprinkle with the dried herbs, garlic and salt and pepper to taste. 3. Add the stock and wine and bring to a boil. 4. Cover and simmer gently for 25 minutes or until the chicken is tender. 5. Lift out the chicken and mushrooms and set aside, then boil the sauce until reduced by about half. 6. Add the creme fraiche and chopped tarragon and stir until thickened. 7. Taste and adjust seasoning if necessary. 8. Serve the chicken sliced off the bone, coated with mushrooms and sauce, garnished with tarragon sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
