Ref: 246
Heading: Mains
Cuisine: French
Food Type: Meat
No of Portions: 4
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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
Garnish
sprinkle
Fresh tarragon leaves
Method
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