Ingredients
1 whole chicken (or buy broken down in 8 pieces)
1 medium carrot
1 celery stick
2 shallots
1½ cup chicken stock (for best results, use the chicken bones and carcass to make your own with one bay leaf)
1 tbsp butter
½ cup all-purpose (plain flour)
1 shot glass of Cognac or Brandy (optional)
½ cup red wine vinegar
1 cup heavy or thickened cream
4 stalks of fresh tarragon leaves (or use 1.5 tbsp dried)
1 tsp mustard
Salt and pepper
INSTRUCTIONS
Step 1
Break up chicken into 8 pieces.
Step 2
If making chicken stock, place the carcass smashed up in a pot with 1 bay leaf covered in water. Simmer gently for 30 minutes. Strain once did and scoop off any fat from the top.
Step 3
Peel then chop or dice the vegetables very finely, shallots, carrot, celery. Set aside.
Step 4
Season the chicken with salt and pepper then generously coat in flour.
Step 5
In a large ovenproof frying pan or Dutch oven, add 2 tbsp olive oil on high heat. Add the chicken pieces skin-side down and sauté until nicely brown on each side. Only cook a few pieces at a time. Remove chicken and set aside.
Step 6
To the same pan on medium heat, add 1 tbsp butter, and chopped vegetables. Leave to sweat a minute or two. Deglaze with the cognac, (flambe if safe) then add the red wine vinegar, the chicken stock. Mix well.
Step 7
Return the chicken pieces to the pan by placing them in the sauce skin side up.
Step 8
Bake in the oven for 30 min at 350°F – 180°C. If your oven isn’t convection you may need an extra 10 minutes or so. This can also depend on the size of your chicken. Use a meat thermometer if in doubt.
Step 9
Once cooked, remove the chicken pieces, and put them in a warm spot. Ideally on a plate or a pan and back in the hot turned off oven.
Step 10
Add the mustard, cream, and freshly chopped tarragon to the pan. Add salt and pepper. Reduce and taste for seasoning.
Step 11
Add the crispy chicken pieces skin side up, coat with sauce. Garnish with fresh tarragon leaves and flowers if in season.