Ingredients for 4

1 whole natural chicken (Label Rouge), approximately 4lb

Cleaned and cut in 8 pieces

1 bunch of fresh tarragon

2/3 cup clarified butter

1 medium shallot, peeled and finely chopped

2 each plum tomato, peeled, seeded and diced

1lb mix wild mushroom

1 cup white wine

Salt and pepper to taste

1 cup chicken stock

Directions

1- Heat the clarified butter on medium heat and brown the chicken on all sides, basting often with butter about 5 to 8mn then discard the butter.

2- Add the shallot, wine , mushroom and chicken stock and half fresh leave of tarragon

3- Cover and cook in the oven at 350˚ F for 30mns

4- Remove the chicken from the casserole and keep warm.

5- Place the casserole over the heat and reduce the sauce by half. Add the tomato and the remaining tarragon, reserving a few leaves for garnishing

6- Put back the chicken and correct the seasoning

Courtesy of Chef Eugene -Dean & Deluca

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