tarragon chicken & mussels – serves 4

2 tbsp olive oil
25g butter
4 chicken leg portions 
2 leeks, quartered lengthways and sliced
2 cloves of garlic, crushed
250ml white wine 
10 sprigs of tarragon
1 kg mussels
3 tbsp crème fraîche

Preheat the oven to 200C

Heat the oil in a large frying pan and fry the chicken portions until they are browned on both sides

Transfer the chicken to a casserole dish in which it will fit in a single layer

Add the butter, garlic and leeks to the frying pan. Stir and cover for 4 minutes until the leeks are soft

Deglaze the frying pan with the white wine, bring to the boil, pour over the chicken and tuck in four of the tarragon sprigs

Cover and transfer to the oven for 30 minutes

Remove the chicken from the pan and keep warm

Add the mussels and cover. Cook until themussels have all opened – about 4 minutes – discarding any that don’t open

Stir in the crème fraîche and the rest of the tarragon. Taste, adjust the seasoning and pour over the chicken