Chicken and Tarragon Casserole
Over a year ago
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Ingredients
- 4 skinless and boneless chicken thighs
- 4 shallots, chopped
- 2 cloves garlic, crushed
- 50ml white wine
- 200ml chicken stock
- 3 - 4tbsp dijon mustard
- 1 heap tbsp creme fraiche
- 2tbsp fresh tarragon, chopped
- 2 tbsp plain flour, seasoned with salt and pepper
- small knob of butter
- 1tbsp sunflower oil
Accompaniment
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Method
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1
Preheat oven to 180c. Coat chicken in seasoned flour. Heat oil and butter in ovenproof pan and brown chicken thighs for 1 min on each side. Remove. Add shallots and garlic to the pan and fry for a few mins. Add any leftover flour to the pan. Pour in stock, wine, mustard and tarragon stirring to combine everything. Bring to a gentle simmer and then return the browned chicken thighs to the pan. Cover with a lid and place in oven for 20 mins. Remove lid and cook for another 20 mins. Stir through creme fraiche and serve. Tastes wonderful with roasted new potatoes, green beans and crusty bread to mop up the sauce. Enjoy.
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