(for 4)

4 Legs Free Range Chicken
60g (2 oz.) Butter
4 Scallions
4 Large.(Breakfast) Mushrooms
1 Glass White Vermouth
1 Tablespoon Lemon Juice
1 Tablespoon Fresh Tarragon Leaves
Reserve 1 Teaspoon chopped Tarragon
175ml (6 oz.) Crème Fraiche (buy the low fat one)

Divide the legs into drumsticks and thighs and season with salt and black pepper.

Melt the butter in a frying pan and brown the chicken pieces all over in this.
Take these out of the pan and put to one side.
Chop the scallions finely and soften these gently in the pan.

Put the mushrooms on a large bowl and chop with a large knife until fairly fine but still roughly chopped.
Cook these with the scallions until they too are soft and have reabsorbed their own juices.
Add the vermouth,and the lemon juice to the pan.
Put the chicken back into the pan and cover.
Simmer these gently together for about twenty minutes..
(cut into the chicken to make sure it is cooked)

Add the Crème Fraiche to the vegetables in the pan and boil fast until this thichens a little.
Put in the chicken to heat through.

As you serve and sprinkle over the reserved teaspoon of tarragon.

Serve with rice or boiled potatoes.