Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium roasting pan (it is important that the frying pan is big enough so that there is plenty of room).
Add potatoes to the frying pan and cook until light golden. (They don't need to be cooked through yet.) Arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.
Place the roasting pan on the stovetop over medium heat. Add the wine, stock and mustard and cook, stirring, for 3-4 minutes until reduced. Pour over the chicken and garnish with remaining tarragon.
Serve with a green salad.
If you love garlic as much as I do, then peel extra cloves of garlic and roast them in the oven with the chicken and potatoes for extra flavour. Using this tip will make your meal taste even better.
It was so delicious, I keep begging mum when I can make it at home. My Hospitality teacher taste tested this and said that it was very flavoursome and said that she had tasted the recipe with only four pieces of garlic and said that it needed more. So don't be shy, add more garlic! Hope you enjoy this recipe. I know I sure did. :D - 11 May 2015