Poulet Sauté à l’Estragon

• 1 plump chicken
• 4 tablespoons olive oil
• 4 tablespoons finely chop

Clean a fine fat chicken and cut it in serving pieces (drumsticks, thighs, wings, and the carcass, cut into 4 or 6 pieces).

Sauté chicken pieces in olive oil in a heavy-bottomed heatproof casserole or iron cocotte, turning pieces often, until golden on all sides. Drain off surplus oil;