In a large pan, heat the olive oil and brown the chicken on both sides, as well as the bacon - about 5 minutes. Remove from the pan and set aside.
Add the butter to the pan and fry the leeks for about 2 minutes, before adding in the garlic and mushrooms, along with an extra drizzle of olive oil if necessary. Fry together for another 3 minutes until the mushrooms have softened.
Add in the tarragon, chicken stock/wine and cream along with a good pinch of salt and freshly ground pepper. Bring to the simmer and add the chicken back in, stir gently and simmer for a further 10 minutes. Check for seasoning and serve. Chef's note:
* Serve this with mashed sweet potato, and sometimes add in a handful of frozen peas to the chicken just before serving to add some extra colour.
* You can also add in a couple of rashers of chopped bacon and fry along with the chicken if you like.
Reprinted with permission of Sarah Graham
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