Getting ahead with Chicken with Sherry Vinegar and Tarragon Sauce

Hello Lisa,

This recipe is best cooked fresh. I would do all the prep, including browning the chicken, shallots and garlic, then cool everything, store in a lidded plastic container in the fridge. I’d also measure out all of the other ingredients, but then and cook the whole thing as per the recipe on the day.

Best wishes

Lindsey