2 garlic cloves, finely chopped
1 tbsp chopped fresh tarragon
2 tomatoes, blanched and skinned
1 heaped tsp Dijon mustard
500ml/18fl oz chicken stock
50ml/2fl oz red wine vinegar
1 tsp tomato pur茅e
1 tbsp vegetable oil
knob of butter
250ml/9fl oz whipping cream
1.5kg/3lb 5oz free-range chicken
125ml/4fl oz white wine