Chicken with Mustard and Tarragon

Ingredients
4 chicken joints (leg/thigh etc)
2 tbsp plain flour
Salt and freshly ground black pepper
15g butter
1tbsp Olive oil
3 sticks celery finely chopped
2 onions finely chopped
1 clove garlic, crushed
100g smoked lardons
150ml chicken stock
150ml Medium dry white wine
2tbsp English mustard
2tbsp Dijon mustard
½ pack fresh Tarragon
140ml Creme Fraiche

1. Coat chicken in seasoned flour. Fry in the butter and oil, turning until lightly browned. Remove from pan and
drain on kitchen paper.

2. Add celery, onions, garlic and lardons to the pan and fry lightly for 10 minutes.

3. Stir in any remaining flour. Add stock and wine and bring to the boil, stirring continuously. Mix in the mustards.

4. Arrange chicken in a single layer in a casserole dish. Top with tarragon leaves and pour sauce over. Cover and
cook in preheated oven 180C, 350F gas mark 4 for 1¾ - 2 hours until the chicken is thoroughly cooked and tender.

5. Remove chicken joints and keep warm. Pour sauce into saucepan and skim off any excess fat. Reduce by briskly
boiling. Stir in the crème fraiche, heat through and season.

6. Serve the chicken with the sauce and garnish with Tarragon.