A comforting French style casserole of browned chicken thighs, crisp bacon, leeks and mushrooms simmered in white wine and stock, then finished with crème fraîche, Dijon mustard and fresh tarragon.
Servings 4servings
Course Main Course
Cuisine French
Ingredients
3Tbspbutter
2lbboneless chicken thighsrolled and secured with toothpicks
7ozbaconcut into lardons
1red onionchopped
2leekstrimmed and sliced
1 2/3cupswhite wine
1 2/3cupschicken stock
9ozbutton mushrooms
6Tbspcrème fraîche
2Tbspcornstarchmixed with 2 Tbsp water
2TbspDijon mustard
2Tbspfresh tarragon leaveschopped
Get Recipe Ingredients
Method
Heat the oven to 325°F. Heat half the butter in a Dutch oven or casserole, add half the chicken, season and fry for about 10 minutes until browned. Remove with a slotted spoon, discard the toothpicks and set aside. Add the remaining butter and brown the rest of the chicken the same way.
In another pan, dry-fry the bacon lardons until crisp and set aside. Fry the onion and leeks in the bacon fat until slightly softened.
Combine all the chicken, the bacon, onion and leeks in the casserole. Pour over the wine and stock and add the mushrooms. Cover and cook in the oven for 40 minutes, until the chicken is tender.
Stir in the crème fraîche, cornstarch slurry, Dijon mustard and tarragon. Set the casserole over medium heat on the stovetop and stir until the sauce has thickened slightly. Serve hot.
