And this recipe is a good example of his approach to ingredients: poached chicken (originally capon) served in thick slices with a sweet-and-sour sauce of wine, sugar, vinegar, olive oil and lemon. Once assembled, the dish is left to sit in order for the chicken slices to soak up the sauce’s flavours, and then served at room temperature. Just before serving, tilt the plate so you can spoon some of the sauce over the chicken slices, and add a little more tarragon and lemon slices, if you think it needs more colour. A good accompaniment is boiled or braised courgettes, new potatoes or a mix of both, while bread (which is more soft than crusty) is essential for soaking up the 17th/21st-century lemon sauce. Chicken with sweet and sour lemon and tarragon sauceWant to save this recipe?