What is useful about this recipe is that it can be frozen. It is delicious. Serve with mash, rice or baked potato.
INGREDIENTS:
- 12 skinless, boneless chicken thighs (I prefer to use skinless thighs but with bone in)
- 2 tbsp seasoned flour
- 2 tbsp oil
- 150g smoked bacon pieces
- 12 small onions, peeled and left whole
- 500g shitake mushrooms (I use brown mushrooms)
- 2tbsp Dijon mustard
- 500ml chicken stock
- 150mls dry sherry
- 5 tbsp crème fraiche
- 3 tbsp tarragon, chopped (I use dried tarragon – usually about 4 tbsp. Use your discretion.
METHOD:
- Preheat the oven 180C, 160C fan. Toss the chicken thighs in the flour. Heat the oil in a large frying pan and brown the thighs in batches.
- Place into lidded ovenproof casserole dish with any leftover flour.
- Brown bacon in frying pan until crispy. Remove with slotted spoon to the casserole.
- Lightly brown onions and add to chicken.
- Toss mushrooms well in the pan on high heat for a few minutes. Add to casserole with the mustard.
- Put stock into frying pan with the sherry. Bring to the boil and add to casserole, scraping any bits from the pan
- Cover and cook in the oven for around 1 hour.
IF FREEZING – FREEZE AT THIS STAGE. REHEAT ON HOB THEN CARRY ON …..
Strain off the liquid to a saucepan and add the crème fraiche. Boil then simmer, taste for seasoning and add the tarragon.
Pour over the chicken and serve.