1½ tbsp extra virgin olive oil
30g butter, coarsely chopped
1 whole chicken
150g Swiss brown mushrooms, halved
1 leek, thinly sliced
2 cloves garlic, crushed
Zest and juice of 1 lemon
1½ tbsp Dijon mustard
250ml chicken stock
80ml pure cream
1 small bunch tarragon, plus extra, to serve
Cut chicken for sauté. Preheat oven to 180°C.
Heat half the oil and butter in a large casserole over medium-high heat, add chicken pieces, skin-side down, and cook, turning occasionally, until golden (3-4 minutes). Remove chicken pieces, add remaining oil and butter and when it is sizzling toss in mushrooms, leek, garlic and zest. Saute for 2-3 minutes then deglaze with verjuice then add mustard, stock and cream. Bring to a simmer then return chicken pieces.
Cover and braise in the oven for 10-15 minutes.
Stir in lemon juice, add tarragon and have a final taste.