for 2 person

	oil, for frying
2	Fine Food Suprême de poulet jaune loué (Pouletbrust), cut into approx. 2 cm cubes
¼ tsp	salt
a little	pepper
50 g	diced bacon
150 g	celery, cut into thin slices
1	red onion, cut into strips
25 g	butter
2 dl	white wine
¼ tsp	salt
25 g	butter
2 sprig	tarragon, finely chopped

How it's done

Heat the oil in a pan, season the chicken, brown for approx. 3 mins. with the skin side down, turn and continue frying for approx. 1 min. Add the diced bacon and fry, stirring, for approx. 1 min. Add the celery, onions and butter and sauté for approx. 3 mins. Add the white wine and salt, bring to the boil, then simmer for approx. 2 mins. Add the butter and heat over a medium heat for approx. 5 mins., stirring occasionally. Add the tarragon, mix together.

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