From Delicious Magazine
Extra-virgin olive oil spray
1 chicken, about 1.75kg, jointed into 8 pieces and skin removed
12 small shallots
8 small garlic cloves
600ml medium-dry white wine
2 tbsp chopped fresh tarragon leaves,
plus 8 small sprigs, to garnish
4 fresh bay leaves
1 heaped tbsp half-fat crème fraîche
Heat a non-stick frying pan over a medium-high heat, spray with 10 squirts of oil and add the chicken in 1 layer. Fry for 5-8 minutes, until richly golden on all sides. Set aside on a plate lined with kitchen paper.
Wipe the pan clean, return to the heat and spray with 6 squirts of oil. Add the shallots and garlic and fry until lightly browned. Set aside with the chicken.
Return the chicken to the pan with the shallots and garlic. Cover and simmer for 20 minutes. Turn the chicken and cook, uncovered, for 25 minutes, until the sauce is nicely reduced.
Lift the chicken into a serving bowl and scatter over the shallots and garlic.
Couldn’t find tarragon at Waitrose yesterday. Substituted it with fennel seeds which gives a similar aniseed flavour. Added parsley to give it colour.