Ingredients:
2 tbsp butter
1 tbsp canola oil
4 chicken breasts, with skin and bones
9oz (250g) shallots, sliced
1 tsp dried herbes de Provence
2 garlic cloves, finely chopped
salt and freshly ground black pepper
1 cup hot chicken stock
1⁄2 cup dry white wine
1 cup crème fraîche
2 tbsp chopped tarragon,
plus extra sprigs to garnish

Method
1 Melt the butter with the oil in the casserole over medium-high heat. Add the chicken breasts, skin sides down, and cook for 3 minutes, or until golden brown. Turn them over and brown the other sides, about 2 minutes more.

2 Turn the chicken breasts skin sides up, then sprinkle with the shallots, herbes de Provence, garlic, and salt and pepper to taste. Add the stock and wine and bring to a boil.

3 Reduce the heat to low, cover the casserole, and simmer for 25 minutes, or until the chicken is tender and the juices run clear when pierced with the tip of a knife.
Transfer the chicken to a platter and tent with aluminum foil. Boil the sauce over high heat until reduced by about half.

4 Stir in the crème fraîche and chopped tarragon and continue boiling until thickened. If the sauce becomes too thick, add more chicken stock; then adjust the seasoning, if necessary. Coat the chicken with the sauce, garnish with the tarragon, and serve hot.

Notes and Tips:
good wIth Boiled long-grain rice, or try mashed potatoes with olive oil, and chopped pitted black olives.

PrePare ahead Steps 1 and 2 can be prepared up to 1 day in advance and kept in a covered container in the refrigerator. Reheat and make sure the chicken is completely heated through before stirring in the crème fraîche.

Creamy tarragon chicken recipe