For 5 people
1 chicken
2 dessertspoons oil
30g butter
12 leaves fresh tarragon
100g white sandwich bread
1 glass of milk
1 egg
1 chicken liver
1 dessertspoon chopped tarragon
10cl crème fraîche
Salt and pepper

Soak the bread with the milk then squeeze it and put it into a bowl. Add the egg, chopped chicken liver, chopped tarragon, salt and pepper and stuff the chicken with the mixture. Heat the butter in a casserole dish and brown the chicken all over. Put the lid on and let it cook for 45 mins until very soft. Take the chicken out of the casserole and keep it warm.

Add the crème fraîche to the juice in the pan and then pour it over the chicken. Sprinkle over the fresh tarragon leaves and serve immediately with pasta or rice.