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Ref: 246
Heading: Mains
Cuisine: French
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   6 Chicken thighs, skinless boneless & halved
   300 g  New potatoes, halved
   400 ml  Water
   120 g  Garden peas
   150 g  Shallots, peeled & cut in quarters
   100 g  Smoked bacon lardons or pancetta
   100 ml  White wine
   50 g  Cream fraiche
   1 tbsp  Plain flour
   2 Garlic cloves, finely chopped
   1 Chicken stock cube or gel pot
   1 Celery stick finely chopped
   1 tbsp  Dijon mustard
   1 tbsp  Fresh tarragon chopped
   1/2 tsp  Black pepper
   2 tbsp  Olive oil for frying shallow
   sprinkle  Fresh tarragon leaves


  Step 1
Pre-heat oven to 160'c
  Step 2
Par boil potatoes in salted water for 10 mins & drain & set aside.
  Step 3
Fry off the bacon on a med heat in a ovenproof casserole dish or pot with a lid to crispy, remove then add chicken thighs & brown on both sides in batches & remove, set aside.
  Step 4
Add shallots, celery & garlic & fry for 3 mins, add flour & stir into the oil, add wine, water, chicken stock, stir well to remove any lumps, add Dijon mustard, bacon, chicken thighs & black pepper, bring to a simmer put to lid on & place in the oven for 20 mins.
  Step 5
Remove casserole for the oven & add peas & add the, potatoes, place back into the oven for another 20 mins.
  Step 6
Remove casserole for the oven stir in cream fraiche & chopped tarragon & serve, garnish with some tarragon leaves.

Suggestion & Tips

Nice with asparagus or green beans
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