1 bunch asparagus, tips and stalks separated (or use broccoli florets)
½ bulb garlic, unpeeled, and 4 garlic cloves, chopped
300–400g/10½–14oz small button mushrooms
2 small onions, finely chopped
1 bunch fresh tarragon, stalks and leaves separated, leaves chopped
2 fresh thyme sprigs
150g/5½oz wild garlic (or spinach)
1–2 tbsp Dijon mustard
1–2 tbsp wholegrain mustard
2 bay leaves
3 tbsp olive oil
125g/4½oz unsalted butter
500g/1lb 2oz crème fraîche
4–6 boneless chicken thighs, skin on
100ml/3½fl oz brandy
250ml/9fl oz white wine