Put the chicken pieces in a glass or
ceramic dish. Mix 1 1/2 tablespoons mustard with the chopped tarragon
and rub the mixture all over the chicken pieces. Cover and refrigerate
Preheat the oven to 180oC (350oF/Gas
4). Melt the butter and oil in a frying pan over medium high heat and
brown the chicken joints in two batches until the skin is golden.
transfer to a lidded ovenproof casserole dish.
Add the bacon, shallots and garlic to the
pan and cook until the bacon just starts to crown, Stir in the flour and
cook for 1 minute.
Add the wine, stock and remaining mustard
and cook for about 5 minutes, until the sauce is smooth.
Pour over the chicken, then cover and bake
for 1 hour 10 minutes.
Remove the chicken from the pan. Stir the
cream into the sauce, then reduce the sauce over high heat until it
reaches a coating consistency.
Add the chicken to the sauce and stir
until well coated. Serve on a platter with the sauce poured over the
chicken. Garnish with the extra tarragon.
Serve with mashed potato and green
vegetables or salad.