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 clove garlic cloves
• 15 g fresh tarragon
• 1 tbsp Dijon mustard
• 2 tbsp olive oil

Method

1. 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. 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. 3

   Add the stock and return the chicken to the dish. Cover and simmer gently for 35 minutes until cooked through.

4. 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. 5

   Return the chicken, scatter with the remaining tarragon and serve with rice or crusty bread.