Here's how
1 Preheat oven to 200C. Wash inside cavity of chickens with cold water remove any excess fat, pat dry with appear towel. Cut each chicken into serving size pieces. Pour water into roasting pan, add onion and garlic. Place chicken portions onto a baking rack, place into roasting pan. Brush chicken with butter, place; roasting pan into the oven and bake for 25-30 minutes or until chicken skin is crisp and golden. Reduce oven to 160C.

2 Remove the rack and chicken from the pan. Remove the onion and the garlic, place the pan on a medium-high heat and reduce the liquid by half. Add the champagne and reduce by half.

3 Add the crème fraiche and the tarragon to the pan, stir with a wooden spoon to combine, simmer for 3-4 minutes.

4 Place the chicken portions back into the pan, and turn to coat with sauce. Cover with a sheet of baking paper and foil, return to the oven and cook for 10 minutes.

Cook's tips
Champagne or sparkling wine has been used for this recipe a fruity Riesling or unwooded chardonnay could also be used.

To bruise garlic remove cloves from the knob of garlic hit with the flat part of a large knife until the skin splits, remove the skin, the garlic is ready to use. Using garlic this ways give a milder garlic flavour without the garlic pieces.

Source:Better Homes and Gardens, August 2005