Season the chicken with salt and put it on a meat tin with 2 or 3 tablespoons of oil. When it begins to colour, put a small lump of tarragon butter inside it. This compound butter is made by pounding 1 tablespoon of chopped tarragon in a mortar with just over 2 ozs of butter. When half-cooked remove the chicken from the oven and put it in a cocotte or earthenware casserole, with the ham cut in strips, the sliced carrots and onions and the fat from the meat tin, adding the wine and the stock. Cover the casserole and put in a moderate oven. Cook till the chicken is quite tender. Before serving add a little flour, mixed with stock to thicken the sauce. Add finally the rest of the tarragon butter. Put the chicken on a hot dish, garnish with the vegetables and the strips of ham and pour the sauce over it.