Take chicken, brown and place in casserole. Gently fry finely chopped shallots (not forgetting the garlic), add white wine and reduce, reduce, reduce.
Add good chicken stock, pepper 'n salt to taste, quartered mushrooms and copious quantities of fresh tarragon, finely chopped.
In the oven for as long as you fancy.
Meanwhile, finely slice spring greens and place in steamer. Place tenderstem in the basket above, and some fine beans above that, on the hob until just tender.
Thicken the casserole when all is ready, then serve with crusty bread!
Wine 'a volonté' as the CESMs would say!
Nom, nom.
