In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves and ...

Once done, transfer the chicken to a serving platter and cover to keep warm. Return the pan to the stove and add half of the chopped tarragon and the creme fraiche. Stir gently and simmer until ...

Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard. Return the casserole to the hob and stir in the tarragon and ...

Add the tarragon leaves and 150g wild garlic (or spinach) and cook until wilted. Place the cooked chicken thighs in the sauce. Heat some olive oil and 50g butter in a separate frying pan ...

A delicious, yet lighter chicken pie made with filo pastry ... Sprinkle over the flour, garlic and tarragon or parsley and stir well. Gradually add the stock, just a little at a time, stirring ...

Heat a frying pan over a high heat and brown the chicken on all sides, then place it breast-up in your cast-iron casserole. Add the tarragon sprigs, wine and more seasoning, bring this to a simmer ...

2. Stir the chicken and tarragon into the sauce, then spoon the mixture into a 23cm round pie dish. 3. Top with the pastry, pressing it along the edge of the dish to seal and trimming off any excess.