Prep: 5 minutes
Cook: 1.5 hours
-4 lbs skinned chicken
-28 g butter
-1o oz chicken stock
-1 tbs tarragon
-5 oz double cream
-1/4 tsp salt
-1/4 tsp ground black pepper
-Preheat oven to 375
-Rub the chicken with half the tarragon, then place in a flameproof casserole.
-Dot with the butter and our around the stock.
-Cover the casserole, place it in the oven and cook for 1.5 hours or until tender, basting occasionally.
-Transfer the chicken to a warmed serving dish and keep hot.
-Stir the remaining tarragon and the half the cream into the cooking liquid in the casserole.
-Bring to the boil top of the stove, stirring well, and simmer for about 5 minutes.
-Stir in the remaining cream and adjust seasoning to taste.