Baked chicken with tarragon and cream recipe

This creamy chicken dish is best served with crispy roast potatoes and crusty bread.

Ingredients

1 tablespoon extra virgin olive oil
4 (about 1.2kg) chicken marylands
15g butter
1 large red onion, halved, cut into thin wedges
80ml (1/3 cup) dry white wine
80ml (1/3 cup) salt-reduced chicken stock
300g (2 cups) frozen broad beans
80ml (1/3 cup) pouring cream
1/3 cup fresh tarragon leaves, plus extra, to serve

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