Braised Chicken with Tarragon Cream 

Total time: 2 hours
     This is a classic French dish made with the DOC chickens from Brest.  The French have a high regard for chicken and sell it by breed: Brest, Challons, etc.  It is not cheap, it is very flavorful and it's perfect for a slow braise...  

 Ingredients:

• 1 whole chicken a smallish one, a 'fryer' rather than a roasting chicken
• 3 - 4 sprigs fresh tarragon  substitute 2 tbs dried
• 1 tbs butter
• 1 cup (8oz, 240ml) chicken stock
• 1/4 cup (2oz, 60ml) white wine
• 1 tbs cornstarch (corn flour, maizena)
• 1/4 cup (2oz, 60ml) Greek yogurt or creme fraiche
• 1 tbs fresh or dried tarragon

 Instructions:

• Heat butter in pot with a tight-fitting lid that is big enough to hold the whole chicken.
• Put the sprigs of tarragon or 2 tbs dried inside the chicken. 
• When butter is hot brown the chicken on all sides.  This should take about 10 minutes. 
• Add the chicken stock and the white wine. 
• Cover, turn the heat to low and let braise for at least 1 1/2 hours, the stock should be simmering around the bird but not a rolling boil. 
• When chicken is done, remove carefully, it may be falling off the bone, cover and let rest. 
• Scrape any bits off the bottom of the pan. 
• Turn up the heat and boil 5 minutes until reduced slightly. 
• Add tarragon. 
• Dissolve cornstarch in 1 tbs water.  Add to simmering stock and stir until thickened. 
• Add the yogurt / creme fraiche, heat through, then cover and keep warm. 
• Cut the chicken into pieces and arrange on a platter. 
• Pour some sauce over and serve, remaining sauce on the side. 
• Note:  Do not let it dry out, add more stock, wine or water if needed.