For chicken with tarragon, you will need:

4 boneless chicken breasts, with or without skin
250g shallots, sliced
1 tsp dried Herbes De Provence
2 garlic cloves, finely chopped
250ml or 1 cup chicken stock, hot
120ml dry white wine
250g crème fraîche
2 tbsp tarragon, chopped, extra sprigs to garnish
30g butter
1 tbsp Rapeseed Oil
1 pinch salt
1 pinch black pepper, freshly ground

Melt the butter with the oil in a large lidded drying pan over medium-high heat. Add the chicken breasts (skin-side down unless skinless), and fry for three minutes. Repeat on the other side for two minutes.

Sprinkle with the shallots, herbs, garlic, and salt and pepper to taste. Add the stock and wine and bring to a gentle boil.

Reduce the heat to low, cover the casserole and leave to simmer for 25 minutes, or until the chicken is cooked through. Remove the chicken and set aside to cool. When cool enough to handle, slice into 1/4 inch slices.

With the lid off, boil the sauce until reduced by half.

Stir in the crème fraîche and chopped tarragon, and continue cooking until thickened, stirring all the while, adding more stock if necessary so as not to over-thicken. Coat the sliced chicken with the sauce and garnished with tarragon sprigs.

Serve with boiled wild rice or mashed potato.