Tarragon Chicken Drumsticks

Whenever my partner Paul tells me that I'm cooking dinner, it always seems to leave me flustered.
Its not that I can't cook, but what to cook.
So many considerations, whats the weather like, what did we have the previous night, what do I feel like having, whats available at the market. I guess its this flustered condition that Paul hates going shopping with me, cause I wonder around the stalls & shops wondering what to make, what looks tempting. Sometimes one ingredient jumps out at me & the whole meal is based around that ingredient. And that was the case with this one. Some wonderful fresh Tarragon. That led to corn-fed chicken drumsticks. A couple of different types of baby potatoes, & some fresh green beans. It ended up being a very delicious meal.

Components:
4 corn-fed chicken drumsticks
1 clove minced garlic
20g butter
1 tbls coarsely chopped fresh Tarragon
1/2 tsp salt
1/4 tsp black pepper
100ml Chicken stock
50ml brandy
100ml cream
1 tbls fresh Tarragon leave to finish

Method
Pre-heat the oven to 220c
Combine butter, garlic, tarragon, salt & pepper to form a paste
Rub the paste evenly over the drumsticks and place into a small baking dish, just big enough so that the pieces aren't touching.
Roast for about 30min turning after 20min.
When ready, remove the drumsticks to a serving dish, cover with foil & allow to rest.
Deglaze the roasting pan by adding the chicken stock, & reduce the liquid.
Heat the brandy in a ladle over a flame & allow to ignite.
Add the flaming brandy to the roasting pan & allow the brany to cook out abit.
Add half the tarragon leaves & cream & allow to heat through.
Season if needed.
Pour the sauce over the drumsticks & sprinkle the remaining tarragon over the top.
I served this with roasted baby potatoes & steamed fresh beans.
But there is no photo as the camera is playing up....