Chicken Sauteed with Tarragon

Chicken browned in clear gravy and olive oil with tarragon.

Take a raw chicken and cut into small pieces and season with salt and pepper. Have a small bunch of tarragon and pick off the leaves; put the stalks in a saucepan with half a pint of clear gravy and boil for twenty minutes; blanch the leaves. Put into a sautepan some olive oil and when boiling add the pieces of chicken and toss them about until cooked and browned. Strain the gravy from the tarragon stalks and mix the leaves with it. Place the pieces of chicken on a hot dish, pour the gravy over, and serve right away. Care should be taken to drain the oil off the meat as much as possible.