Preparation

1. Heat a tablespoon of oil over high heat in a pan.

2. Add chicken and saute until golden on all sides.

3. Add 34ml stock and the washed tarragon.

4. Bring to the boil, then turn heat down and leave to cook for 25 minutes.

5. In a separate pan, saute the mushrooms in olive oil, with garlic and the parsley.

6. Remove tarragon from pan and deglaze sauce with creme fraiche, over a high heat before serving.

7. Serve hot with sauted chanterelle mushrooms and rice, or boiled potatoes.