A simple dish with a rich French flavour. Serve with little French green beans and rice or mashed potatoes. I love king oyster mushrooms in this, but you can use any combination.

1 chicken, cut into 8 pieces

Salt and freshly ground pepper

2 tablespoons chopped fresh tarragon, or 2 teaspoons dried

2 tablespoons butter

8 ounces mixed mushrooms, sliced

½ cup white wine

1 cup chicken stock

Preheat oven to 400 F.

Season chicken with salt and pepper and 1 tablespoon fresh tarragon.

Heat butter in a large skillet over medium heat until sizzling.

Working in batches, add chicken, skin side down, and brown on both sides, about 3 minutes a side.

Place chicken in an ovenproof baking dish. Pour on the fat from skillet, reserving 1 tablespoon for mushrooms.

Add mushrooms and remaining 1 tablespoon tarragon to skillet. Season with salt and pepper and sauté for 2 minutes or until softened.

Add mushrooms to baking dish. Pour wine into skillet, bring to boil and boil for 1 minute.

Add stock and return to boil. Boil for 2 minutes or until sauce is reduced slightly.

Pour sauce over chicken and bake uncovered for 30 to 40 minutes or until chicken is cooked and juices are clear. Serves 4 to 6.