Chicken with Tarragon and Jersey Benne Potatoes
( SERVES 4 )

Listener 26/2/2011

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Martin Bosley

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Back home and my tarragon is overrunning its little pot. I love its anise-scented leaves and use them to make herb butters or the classic béarnaise sauce. It's a herb that's particularly suited to chicken. All this summery dish needs for accompaniment is boiled potatoes tossed in a little butter.

Ingredients

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2	Baby onions
4 tbsp	Unsalted butter
3 tbsp	Flour
1 to taste	Salt & freshly ground pepper
600 g	Chicken pieces, free-range
125 ml	White wine
300 ml	Chicken stock
1 bunch	Tarragon
200 ml	Cream
500 g	Potatoes, jersey benne

Directions

Chop the onions. Melt half the butter in a deep saucepan and add the onion. Cook over a moderate heat until the onions have softened, stirring occasionally. Put the flour in a plastic bag, season with a little salt and pepper, then add the chicken pieces. Shake the bag gently to coat the chicken. Melt the remaining butter in a frying pan, add the chicken, then cook until it has coloured lightly on all sides.
Transfer the chicken to the saucepan containing the onion. Pour the wine into the frying pan and bring to the boil. Stir to loosen any bits of chicken left on the bottom of the pan. Add to the chicken and onion with the stock. Strip the leaves from the tarragon and chop half of it, then stir into the chicken and partially cover with a lid. Simmer gently for 30 minutes over a low heat, stirring occasionally. When the chicken is tender, stir in the cream and remaining tarragon.
While the chicken is cooking, wash the potatoes and place in a deep saucepan. Cover the potatoes with hot tap water and season with salt. Bring to a simmer and cook for 30 minutes. Drain the potatoes through a colander, then return them to the pan and toss in the butter. You may need to season the potatoes again, so give them a quick check. Check the seasoning of the chicken, adding more salt if necessary, then serve with the potatoes.