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Chicken in Tarragon Sauce

ingredients

serves 4
1 roasting chicken weighing 1.2 kg (2 1/2 lbs)
2 garlic cloves
4 tbsp olive oil
2 bay leaves
Juice of 1 lemon
1 cup (8 fl oz) 250 ml dry white wine
4 tbsp tarragon vinegar
1 tsp salt
Pinch white pepper
1 tbsp freshly chopped tarragon
12 black olives

method

1. Peel garlic and chop finely. Wash chicken, cut into 8 pieces and dry.

2. Heat oil, brown chicken pieces together with garlic and bay leaves, then sprinkle with lemon juice.

3. Add wine, vinegar, salt and pepper to pan, cover and simmer on low heat for 40 minutes, turning chicken pieces several times.

4. Remove chicken from cooking liquid, turn up heat and reduce liquid rapidly, then cool.

5. Arrange chicken pieces on serving platter, spoon on the chilled, reduced cooking liquid and sprinkle with chopped tarragon.

6. Garnish with olives.

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