Chicken Tarragon

• 3 to 4 lb roasting chicken
• 4 sprigs fresh tarragon, or 1 tsp dried tarragon
• 2 shallots, chopped
• 3 cups chicken stock
• 1 tb cornstarch
• 2 tb Port
• 2 tb butter
• Salt and pepper

1. Preheat oven to 375°F.
2. Season inside the chicken with half of the tarragon, 1 tablespoon of butter, salt and pepper. Sprinkle the chicken with tarragon, chopped shallots, salt and pepper. Keep a pinch of tarragon for the sauce.
3. Roast for 1 hour and 10 minutes in the oven.
4. Simmer chicken stock for 2 minutes in a saucepan. Keep 1 tablespoon of stock and remove the rest.
5. Blend cornstarch and Port together. Add the chicken stock. Boil at high heat, and until sauce has thickened. Add a pinch of tarragon and 1 tablespoon of butter.
6. Pour the liquid over the chicken.

Serving: with rice or potatoes