• olive oil
  • 1 whole organic or free range chicken (jointed into 8 pieces)
  • 4 cloves of garlic (whole)
  • bunch of fresh tarragon
  • 4 tblsp dry white wine
  • sprig of rosemary
  • sprig of thyme
  • 350 ml chicken stock


  • Place Casserole dish over a medium heat and add in a dollop of olive oil.
  • When the oil is hot add in the chicken pieces and lightly brown, then add in the garlic, season with salt and pepper and allow to cook for a further minute.
  • Pour the wine over chicken, followed by the stock and bring to the boil.
  • Roughly chop up all the fresh herbs and add to the casserole, stir and cover.
  • Place in pre-heated oven at 140°C for 1.5 hours.