Ingredients

Method

Season the chicken both inside and out and place 10 sprigs of tarragon in the cavity.

In a pot large enough to cook the chicken, melt the butter and brown the chicken on all sides to give it colour. This should take about 10-12 minutes.

Remove the chicken from the pot and set aside. Discard the butter and place the stock in the pot to deglaze the bottom of the pot making sure you scrape all the brown bits off the bottom into the stock.

Add the chicken back into the pot, cover and cook on a low heat for 1 hour and 25 minutes.

Meanwhile strip the leaves from the 2 remaining tarragon stalks and chop finely.

Remove the chicken from the pot and keep warm while you bring the stock to the boil until you are left with a thick consistency, then add the cream and boil for a further 2 minutes. add the chopped tarragon and remove from the heat.

Carve the chicken into portions and arrange on your serving platter and pour the sauce over the top and serve immediately.