4-6 sprigs of fresh tarragon or mixed fresh herbs (plus extra for to finish sauce)
2 onions (chopped)
200 g mixed mushrooms
2 oz flour
2 oz butter
rapeseed oil for frying
100 ml wexford creamery cream
1.5 pint chicken stock
70 g sea asparagus
fluffy mashed potato
Brown the chicken pieces on a hot pan with some oil until nicely coloured.
Place the chicken in a suitable casserole dish.
Now in the same pan fry off the onions and mushrooms, then toss them onto the chicken.
Pour in the stock and cover with foil or lid.
Place in the oven at 180c for about an hour or until cooked through.
Remove the chicken from the liquid and keep warm.
Make a roux from the butter and flour.
Now slowly whisk in the stock until you achieve a nice sauce, cook until the flour. is cooked out ( you cant taste the raw flour), be careful as it can stick if not stired! If it's too thick, just add a little more water to thin it out.
Add the cream to finish and fresh chopped tarragon and sea asparagus.
Pour this back over the chicken and serve with creamy fluffy mash.