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Ingredients
- 1 whole chicken a smallish one, a ‘fryer’ rather than a roasting chicken
- 3 – 4 sprigs fresh tarragon
- 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) creme fraiche
- 1 tbs fresh tarragon, chopped
View Full Recipe at Thyme for Cooking, the Blog
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