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1
Heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper.
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2
Fry the chicken, on a medium heat, in two batches, as this will mean you can get them to brown nicely, then place on a plate.
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3
The chicken should be golden brown coloured, but not cooked through.
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4
Put the shallots into the frying pan and cook for a couple of minutes. When they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly.
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5
Turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry.
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6
Stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes.
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7
Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
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8
Meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven 275u00b0F to warm through.
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9
Take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate.
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10
Finish off the dish by stirring the yoghurt into the remaining sauce in the pan. Check the seasoning before pouring over the chicken.
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11
Sprinkle any spare tarragon leaves on top as a garnish before serving with baked potatoes, rice, couscous or pasta.
