CHICKEN BRAISED IN WHITE WINE & HERBS
6 sprigs tarragon, plus handful
finely chopped leaves to serve 2 sprigs flat-leaf parsley, plus
handful chopped leaves to serve 30g butter 1 tablespoon olive oil 1.5kg chicken, cut into 8 pieces 1½ tablespoons cognac or brandy 2 French shallots, finely chopped 150ml white wine Salt flakes and freshly ground
black pepper 2 egg yolks 100g crème fraiche Preheat oven to 180°C. Remove tarragon and parsley leaves from stalks; chop leaves, reserve stalks. Heat butter and oil in heavy-based ovenproof pan until foaming. Add chicken; sauté until golden. Add cognac, ignite with match; wait for flames to subside. Remove chicken to plate. Add shallots and herb stalks to pan; stir until shallots are golden. Add wine, bring to boil. Return chicken to pan; season. Cover; bake for 35 minutes. Remove chicken from pan; place in warm dish. Cover with foil.