Raewyn’s Tarragon Poached Chicken, from Mayor Tanya Taylor

Olive oil, 1 onion, 2 tbsp flour, 1 cup of white wine, 1 cup of chicken or vegetable stock, 2-4 chicken breasts (cut in half to small fillet size if they are large), bunch of tarragon, salt and pepper, 1 egg yolk, 1 cup cream

Heat oil in a large pan that has a lid. Fry onion for a minute or 2. Gradually add the wine and the stock and the tarragon and salt and pepper, Bring to boil.

Add chicken, drop to simmer and cover with the lid. Simmer for 15-20 minutes until cooked through. 

Set chicken aside.

Bring sauce back up to boil and reduce by 1/3. Take off the heat and stir through egg yolk and cream. 

Serve chicken with rice and vegetables with sauce poured over the top. Yum!

Use leftover chicken in sandwiches (if you have any leftover!)