Instructions: Heat the oil in a frying pan.

Add the chicken and brown over a moderately high heat.

Place the chicken in a casserole dish.

Add the onion and carrot to the pan and cook for 2-3 minutes.

Combine the soup mix, wine, tarragon and water. Add to the onion mixture.

Bring to the boil, stirring constantly, then simmer over a low heat for 2 minutes. Stir occasionally.

Pour over the chicken. Cover the casserole.

Cook in a preheated oven, 180 C, for approximately 45 minutes or until the chicken is cooked.

Stir in the parsley and reduced cream.

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