Chicken and Tarragon White Wine Casserole
Ingredients
- 8 chicken thighs, bone-in skin-on
- 200 ml dry white wine
- 300 ml chicken stock
- 150 ml double cream
- 200 g shallots, halved
- 3 garlic cloves
- 15 g fresh tarragon
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 778 kcal
- Protein
- 45.7 g
- Carbohydrate
- 10 g
- of which sugars
- 5.5 g
- Fat
- 57.6 g
- of which saturates
- 21.2 g
- Fibre
- 1.9 g
- Salt
- 1.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat oil in a casserole over high heat. Season chicken thighs and brown skin-side down for 5 minutes until golden, then flip and brown the other side. Remove and set aside.
- 2
Reduce heat, add the shallots and garlic and cook for 3 minutes. Pour in the wine and let it bubble for 2 minutes.
- 3
Add the stock and return the chicken to the dish. Cover and simmer gently for 35 minutes until cooked through.
- 4
Remove the chicken, stir in the cream, mustard and most of the tarragon and simmer the sauce for 5 minutes until slightly thickened.
- 5
Return the chicken, scatter with the remaining tarragon and serve with rice or crusty bread.
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