- small bunch baby carrots, cleaned and tops trimmed
- knob of butter
- sprig fresh tarragon
- 1 chicken breast
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 85ml/3fl oz white wine
- ½ shallot, finely chopped
- 284ml/10fl oz double cream
- sprig fresh tarragon
- salt and freshly ground black pepper
- 55g/2oz Reblochon cheese, crumbled
- Preheat the oven to 220C/425F/Gas 7.
- Bring a pan of water to the boil. Place the carrots into the pan and cook for 5-10 minutes, or until tender. Drain the carrots, add butter and tarragon and stir.
- For the chicken, season your chicken with salt and freshly ground pepper. Heat the butter and oil in an ovenproof pan and fry the chicken skin-side down for three minutes, then turn the chicken over and transfer to the oven to roast for 10 minutes, or until completely cooked through.
- To make the sauce, bring the wine and shallot up to the boil in a clean saucepan, then simmer until reduced by half for five minutes.
- Add the cream to the sauce and simmer to thicken. Gently stir the sauce, adding the tarragon, and season, to taste, with salt and freshly ground black pepper.
- Crumble the Reblochon cheese onto the sauce and stir though until melted.
- To serve, place the carrots onto a plate. Place the chicken on top, drizzle over the sauce and garnish with a sprig of tarragon.