INGREDIENTS
1 3/4 kg
Chicken
2
Bay leaves
1 clove
Garlic
4
Garlic cloves
1 kg
Potatoes
300 g
Swiss brown mushrooms
4
sprigs Tarragon, fresh
3/4 cup
Chicken stock
1/2 cup
All purpose flour, plain
1 tsp
Black pepper
1 tsp
Salt
1
Salt and pepper
1
Salt and pepper to season
1
Olive oil
100 g
Butter
1/2 cup
Cream
3/4 cup
White wine
4
Golden eschallots, peeled and finely chopped