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Preheat oven to 220 (c).
Spatchcock your chicken / ask your butcher to do this for you.
Rub olive oil and salt over the chicken and place on a bed of whatever veggies you want.
Cook for 20 mins until starting to get golden.
Mix together double cream, mustard, a big handful of tarragon, salt & pepper.
After 20 mins take your chicken out and add a glass of wine to the tray.
Pour over the cream mixture and baste the chicken.
Turn down oven to 140 and cook for 40 mins or until chicken reads about 70 degrees internal.
Leave to rest loosely covered in foil for 10/15 mins.
Serve with whatever you want and make sure to top with that sauce!