Chicken and tarragon are classic partners and as this dish can be prepared with fresh or dried tarragon it can be enjoyed any time of the year.

Ingredients

• 1.8 kg whole chicken, jointed or chicken pieces
• 2 leeks, trimmed and cleaned
• 4-5 rashers bacon, cut into 3cm pieces
• 4 cloves garlic, peeled and left whole
• 2 tblsp freshly chopped tarragon or 1 tblsp dried tarragon
• 1 tblsp Dijon mustard
• 1 cup sherry
• 1½ cups good chicken stock
• ¼ cup crème fraiche, optional

Method

1. Heat a dash of oil and brown the chicken pieces in a frying pan. Arrange the chicken in a single layer in a large shallow roasting or ovenproof dish.
2. Cut the leeks into 3-4 cm pieces and fry gently in the residue oil with the bacon and garlic until just tender. Place in the roasting dish with the chicken.
3. Combine the tarragon, mustard, sherry and chicken stock. Season with salt and pepper and pour over the chicken. Bake uncovered at 180°C for 45 minutes or until tender.
4. Stir the creme fraiche into the sauce, if using, just before serving.