For the Raviolo
Towards the end of the chicken cooking time, whip the Foie Royal in a food processor, with a touch of water, until very smooth.
Once cooked, remove the Chicken from the oil and lightly drain on kitchen roll. Pick the meat from the bone into a bowl.
Combine the whipped Foie Royal and picked Chicken. Set aside, but not in the fridge.
Once rested, roll the Pasta through a pasta machine, (you shouldn’t need flour, however, don’t be scared to use some sparingly so the pasta doesn’t stick to the machine or bench) working down the settings to the third thinnest, split this into 2 pieces. Spread the picked Tarragon leaves evenly across one sheet of the Pasta, place the other sheet on top, and roll back through the Pasta machine, to the second thinnest setting. Cut in half again, and roll one half through the thinnest setting, this will be the top of the Raviolo.
On the bottom sheet of the pasta, evenly space ‘balls’ of the Foie Royal mix across the pasta, leaving approx 2 1/2 inch gaps. Carefully brush around the Foie balls with a little cold water. Lay the other sheet of pasta on top, gently pressing between each ball of filling. Separate into portions.
Using light pressure, seal the Raviolis pushing out all the air, lay onto a tray sprinkled with polenta.
These can be made up to 3 hours in advance, and kept in the fridge.