Instructions: Halve and de-seed the pepper, put under a pre heated grill until the skins turn black then place in a plastic bag until cool, strip away the skin and cut the flesh into narrow strips.

Blend the seasonings with the flour and coat the chicken. Heat the oil in the frying pan and cook the chicken until golden brown and almost tender. Add the onions and stir over the heat for several minutes or until golden in colour, put in nearly all the pepper strips, the tarragon, mustard, pine nuts and lastly the creme fraiche; heat for a few minutes.

Serve topped with the remaining strips of red pepper, tarragon and pine nuts.

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