Creamy Chicken and Wild Mushrooms

1. Allow the mushrooms to soak in 275ml of hot water for 10 minutes until plump. Drain them keeping the soaking liquid and then chop. Mix the chopped mushrooms with butter and half the tarragon and stuff under the skin of the chicken.

2. Pre heat your oven to 200⁰C/180⁰C/gas mark 6. Heat the olive in a large flame proof dish, add the chicken and brown all sides. Once browned place in the oven for 20 mins allowing the chicken to cook through. After the 20 mins, remove the dish from the oven and take the chicken out and keep it warm.

3. Return the dish to the heat, add the wine and simmer until nearly reduced.  Now add the the reserved mushroom liquor and simmer again until reduced by half. The stir in the creme fraiche and simmer for 1 to 2 mins more. Now finally add the remaining tarragon and season to taste. Return the chicken to the dish, heat through for 1 min more and serve.