Directions

Rub a little salt into the skin and roast the chicken for about 20 minutes until it's skin is crispy. Don't worry about whether it is cooked through

gently fry the onion, celery and carrots in olive oil in a heavy-based pan or casserole until the onion is translucent

Add the garlic and half of the tarragon and cook for a couple more minutes. Don't burn the garlic

Chuck the wine in and turn the heat up so it bubbles for a couple of minutes then add the stock

Put the roasted chicken in and add teh stock - turn back to a medium heat so it simmers gently

After about 25 minutes add the cream (or creme fraiche) and the rest of the tarragon and cook for another 5 minutes with the lid on

Eat with mash (in the winter) or crushed new potatoes (in the summer)