4 chicken breasts (skin on)
2 tbs vegetable oil
1 tbs runny honey
Salt and freshly ground black pepper
150ml chicken stock
75ml medium/dry white wine
150ml double cream
Fresh tarragon (2 whole sprigs plus 2 tablespoons chopped)
Pre-heat the oven to 200º C (180º C fan oven).
In a roasting tin brown the chicken breasts on both sides in a little of the oil.
Season both sides, turn skin side up and pour the honey over them.
Roast in the oven for about 20 minutes until cooked (ensure honey does not burn).
Remove chicken and keep warm. Pour off excess fat from the roasting tin.
Add the wine to the pan, bring to the boil, stirring and deglazing all the chicken juices.
Reduce down until only about a couple tablespoons of liquid remain.
Add the sprigs of tarragon and the stock, boil to reduce down by a third.
Remove the tarragon sprigs, replace with the chopped tarragon, add the cream, boil and thicken.
Adjust the seasoning if necessary then spoon the sauce over the chicken breasts. Serve with boiled new potatoes, asparagus, green beans and broccoli.