Poulet à l’Estragon is a very French dish. Tarragon’s delicate, slightly liquorice flavour is the perfect accompaniment for chicken. But chef Patrick Triboulet has adapted this dish especially for us using chicken fillets rather than on the bone which is more traditional. So more meat! Patrick personally selects all the birds himself from local markets, ensuring he arrives before dawn to guarantee the very best. The vegetables and herbs are grown just across the road from the farmhouse, so handy for when he needs more!

Poulet à l’Estragon, 750g (serves 3)