This time, I got it right. The use of single cream instead of creme fraiche does make a huge difference to the sauce. Its now thick, with a smoother consistency as compared to the last time I cooked this. To make this more of a pasta dish rather than a chicken dish, I deboned the chicken portions, mixed it into the tarragon sauce before pouring it onto the spaghetti.
I wish I could take all my photographs in daylight as it really does make a difference but as long as one of us is working, its hard to do so. What I can do now is to take close up photos of my food as the surroundings can look very drab at night.
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