Instructions: Coat the chicken portions in seasoned flour. Fry the chicken in the butter and oil, turning until lightly browned. Remove from the pan and drain on kitchen paper.

Add the celery, onions, garlic and lardons to the pan and lightly fry for
10 minutes.

Stir any remaining seasoned flour into the vegetables. Add the stock and wine and bring to the boil, stirring continuously. Mix in the mustards.

Arrange the chicken portions in a single layer in a casserole dish.

Top with the tarragon leaves and pour the sauce over. Cover tightly and cook in a preheated oven 180 C, 350 F, gas mark 4 for 1 3/4-2 hours until the chicken is thoroughly cooked and tender.

Lift out the chicken joints and keep warm. Pour the sauce into a saucepan and skim off any excess fat. Reduce the sauce slightly by briskly boiling. Stir in the cream, heat through and season. Serve the chicken with the sauce and garnish with tarragon.

NOTES : Chicken and tarragon is a classic combination and once this casserole is in the oven you can just relax and leave it to cook.

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