The crispy saltiness of the prosciutto is a wonderful contrast with the tender chicken - along with a lemony tang and peppery tarragon. This is a great dinner party recipe - the cream sauce is an indulgence that makes this dish special, and it is is so easy to prepare. You can roll the chicken in advance and later cook it on the spot in large batches. The sauce is also quick to whip up.
"While working in French wine bars during university, I came across this treasure – so easy to create and absolutely delicious – enjoy!!"- Jane Beaven.
Pictured: Tarragon Chicken
400g Chicken thighs – boned (4 x thighs)
1 lemon sliced
1 bunch tarragon
8 sliced prosciutto
½ cup cream
Bone chicken if not already done by butcher.
Stuff chicken with lemon slices and tarragon.
Roll up with prosciutto. 
Pictured: Tarragon Chicken prepared for baking
Cook in a fry pan till golden brown on all sides.
Bake in oven at 175C for 15min.
Use the original fry pan and simmer cream and left over tarragon.
Poor sauce all over chicken.
Serve with some roasted chat potatoes.
Serves 2