Carols Kitchen - Alsace Chicken

2 tbsp of oil
8 Chicken portions (such as breast,thighs and drumsticks -skin left on)
125g(4oz) smoked streaky bacon ,cut into strips
12 shallots, peeled and trimmed
3 tarragon sprigs
1 heaped tbsp plain flour
150ml(5fl oz) Alsace Riesling white wine (Alsace is a french riesling and can be purchased from any good supermarket )
500ml (17fl oz) hot chicken stock
3 tbsp creme fraiche

1-Heat the oil in a large pan and fry the chicken ,in batches,over a medium heat until golden.Set aside.

2-Put the bacon in the same pan and fry gently to release its fat.Turn up heat to medium, add the shallots and cook for 5 min,stirring occasionally,until bacon and shallots are ligtly coloured.

3-Remove leaves from the tarragon and set aside .Sprinkle the flour over the bacon mixture and stir to obsorb the juices.Cook for 1 min,then gradually add the white wine .stock and tarragon stalks.Return the chicken to the pan,cover and simmer over a gentle heat for 45min to 1hr until the chicken is cooked through .

4-Remove the chicken ,bacon and shallots with a slotted spoon and keep warm.Discard tarragon stalks ,Simmer sauce rapidly until reduced by half,then stir in the creme fraiche and tarragon leaves .Season to taste.

5-Turn off the heat,then return the chicken,bacon and shallots to the pan .Serve with new potatoes or roasted new potatoes and steamed vegetables.

An easy dish -if but a little fidderly but well worth it -Use best quility chicken pieces where possible- I think its really nice to serve this dish up actually in the pan as it's a rustic dish -and tastes soooo good one of my favourites .Your guests will love it.