Serves 4; Cooking time: 30 minutes
This is one of my favourite chicken recipes. It's quick and easy and full of flavour. The faint aniseed flavour of tarragon intensifies the flavour of the chicken, making it both fresh tasting and very savoury.
- 1 tbsp olive oil
- 4 chicken leg portions
- 10 x 15cm sprigs of fresh tarragon
- 250ml white wine
- 3tbsp crème fraîche
- Preheat the oven to 200°C/gas mark 6. Heat the oil in a large frying pan and fry the chicken until browned on both sides.
- Transfer the pieces to an ovenproof dish (one that will accommodate them in a single 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 bits from the base of the pan. Pour over the chicken, and tuck in four of the tarragon sprigs.
- Transfer the dish to the oven and cook uncovered for 30 minutes. Remove the chicken from the dish and keep warm. Tip the juices into a small pan, and spoon off the fat from the top if there seems to be a lot. Bring the juices to simmering point. Stir in the crème fraîche and the rest of the tarragon. Taste and adjust the seasoning and pour over the chicken.