Chicken in Tarragon Sauce

1 good quality free range,organic chicken cut into 8 pieces.
7 oz of unsalted butter
12 shallots.
3/4 of a bottle of good quality dry white wine (muscadet de sevres et
maine)works well!
Medium tub creme fraiche
1 Tbsp of chopped tarragon leaves
8 oz small organic mushrooms
1 egg yolk
seasoning

Heat some of the butter in large frying pan and fry shallots for 5 minutes
until golden brown. Put aside and keep warm in a dish. Fry chicken quickly
until golden and add the lemon juice and return shallots to pan.Saute
gently for 20 minutes. Add wine enough to cover chicken. Reduce heat,
cover and simmer for 15 minutes. Meanwhile, fry the mushrooms in remaining
butter, add to the chicken and simmer for further 10 minutes. Remove all
into a dish and keep warm. Reduce wine liquid by half over high heat and
season. Turn heat down and quickly add creme fraiche and tarragon. Remove
from heat and quickly whisk in egg yolk. Pour over the chicken and
vegetables. Serve with rice with peas.

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