TARRAGON CHICKEN
INFO
Preparation time: less than 30 mins.
Cooking time: 30 minutes to 1 hour.
Serves: 4.
INGREDIENTS
- 2 tablespoons of butter
- 3 tablespoons of olive oil
- 8 chicken thighs, bone and skin removed (approx. 750g)
- 6 garlic cloves, sliced in half lengthways
- 4 large shallots, peeled and finely sliced
- 8 rashers of streaky beacon, rind removed, sliced into 2cm pieces
- 280g of chestnut mushrooms, roughtly chopped
- 400ml of dry cider (or 200ml of dry white wine)
- 4 teaspoons of Dijon mustard
- 30g of fresh tarragon leaves (or 10g dried)
- 150ml of double cream
- salt and freshly ground black pepper
METHOD
- Melt the butter and 2 tablespoons of olive oil in a large dish over a medium heat. Fry the chicken on both sides until golden brown. Remove from the heat and set aside.
- Heat the remaining olive oil and add the garlic, shallots, and bacon for about 8 minutes. (I fry shallots and garlic separately in olive oil and fry the bacon in a bit of lard separately).
- Fry the mushrooms (they should be added to the above but Ben wants them crispy so they have to be fried separately).
- Combine the shallots, garlic, bacon, mushrooms, add the cider, mustard and half of the tarragon. Bring to simmer. Reduce the heat. Cook for about 20 minutes until the chicken is cooked through.
- Stir in the cream, bring back to simmer and cook for about 2 minutes with the lid off. Season with salt and pepper and the remaining tarragon and serve.
SOURCE
Tarragon chicken recipe — BBC Food