Peel and chop the shallot. Dab meat dry and cut into cubes. Heat 2 tablespoons of oil in a frying pan. Fry the diced chicken for about 5 minutes while turning. Approx. 1 minute before the end of the cooking time, add the shallot and fry.
Season with salt and pepper and remove.
Wash the tarragon, shake dry and cut the leaves into small pieces. Cut Valencay into cubes of about 1 cm. Grate the gruyère. Mix flour and baking powder. Mix eggs, milk, 100 ml oil and wine, pour slowly while stirring into the flour mixture.
Season with salt and pepper. Fold in cheese, meat and tarragon. Pour the mixture into a greased and floured box form (approx. 11 x 30 cm) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for approx. 30 minutes (chopstick sample). Take out, let cool and turn over. Cut into slices and serve lukewarm or cold.