Annie Bell's Pot-roast Tarragon Chicken

Succulent and golden - our one-pot wonder will have everyone coming back for more.

Method

1. Because here the chicken cooks in only a small amount of wine, you need a heavy cast-iron casserole with a tight-fitting lid to seal in the juices.
2. Preheat the oven to 200C/180C fan/400F/gas 6. Coat the chicken with oil and season it. Heat a frying pan over a high heat and brown the chicken on all sides, then place it breast-up in your cast-iron casserole. Add the tarragon sprigs, wine and more seasoning, bring this to a simmer, then cover tightly (if you wish, to make a tighter seal, place a layer of foil over the pot and plonk the lid on firmly). Cook in the oven for 1 hour, checking halfway through: if the liquid appears to be drying out add a little water or chicken stock.
3. Take the pot out of the oven, uncover the chicken, removing any foil if using, and let it rest in the pot for 15 minutes.
4. Lift the chicken on to a plate, tipping any juices inside the bird back into the pot. Remove the spent tarragon sprigs and skim any excess fat off the cooking juices. Add the crème fraîche and the additional tarragon leaves, bring to the boil and simmer for a minute or two until you have a thin creamy sauce. Taste for seasoning.
5. Carve and serve the chicken with the sauce spooned over.

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