I have had this recipe in my book for over 15 years-it's a family favourite.
Heat the oil in a frying pan,add the chicken and cook over a medium heat ,turning the pieces occasionally ,until cooked.
Add the wine and tarragon and simmer,uncovered,until reduced by half.Dissolve the stock cube in 75 ml hot water and add to the pan with the mustard.Cover and simmer for 5 minutes.Stir in the creme fraiche and simmer for 2-3 minutes.
Meanwhile,cook the vegetables as per the pack instructions.Serve with the chicken and new potatoes.
delicious with steamed rice too.
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