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CREAMY CHICKEN AND TARRAGON CASSEROLE

creamy chicken and tarragon casserole - lyn staples
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:

  1. 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.
  2. Place into lidded ovenproof casserole dish with any leftover flour.
  3. Brown bacon in frying pan until crispy.  Remove with slotted spoon to the casserole.
  4. Lightly brown onions and add to chicken.
  5. Toss mushrooms well in the pan on high heat for a few minutes.  Add to casserole with the mustard.
  6. Put stock into frying pan with the sherry.  Bring to the boil and add to casserole, scraping any bits from the pan
  7. 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.

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