Slow-roasted Chicken With Mushroom Sauce

Preheat the oven to 110˚C.
Lightly season the marylands with salt and pepper and arrange on a baking paper-lined oven tray. Transfer to the oven and cook for 4 hours. Reduce heat to lowest possible setting.
When the chicken is almost ready, make the sauce by melting the butter over a medium-low heat in a small saucepan. Add the flour and cook for 5 minutes, stirring regularly. Slowly add the wine and stock, bring to the boil, reduce the heat and simmer for 10 minutes. Set aside.
Place a large frying pan over medium-high heat and cover the base with a layer of oil. Once the oil is hot, transfer the chicken from the oven to the frying pan and cook, skin-side down, for 3–4 minutes until the skin is golden and crisp. Return the chicken to the oven to rest while you finish the sauce, keeping the frying pan on the heat.
Bring the sauce to a simmer over medium heat. Drain all but 2 tablespoons of oil from the frying pan, then add the mushrooms and nutmeg and cook for 3–4 minutes until the mushrooms are soft. Add the mushrooms and tarragon leaves to the sauce and season to taste.
Serve the chicken with mushroom sauce, steamed green beans and steamed rice.