Creamy tarragon chicken casserole
- Published: 7 Nov 19
- Updated: 4 Mar 25
How to make life easier with one simple recipe? Whip up a huge chicken casserole, then freeze half (or the whole pot) to enjoy another day. Love creamy casseroles? You’re going to love this one, flavoured with white wine, mustard, crème fraîche and dijon mustard.
For something slightly different, take a look at this chicken casserole with tarragon dumplings or these chicken supremes with a wild mushroom and tarragon sauce.
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Serves 8 (or two batches for 4)
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Hands-on time 30 min, oven time 1 hour
Ingredients
- 2 tbsp olive oil
- 12 free-range skinless, boneless chicken thighs, halved
- 200g smoked bacon lardons
- 300g baby shallots, peeled and trimmed
- 3 celery sticks, finely chopped
- 3 garlic cloves, finely chopped
- 30g plain flour
- 200ml dry white wine
- 500g baby potatoes, halved if large
- 800ml chicken stock
- 2 tbsp dijon mustard
- 3 tbsp crème fraîche
- 2 tbsp finely chopped fresh tarragon
You’ll also need…
- Flameproof casserole with a lid
Method
- Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in the casserole over a medium heat. Add the chicken and brown for 5 minutes on each side until golden all over. Transfer to a bowl and set aside.
- Add the lardons to the pan and fry until crisp. Transfer with a slotted spoon to the bowl with the chicken.
- Add the shallots, celery and garlic to the pan, fry for a few minutes, then stir in the flour with plenty of salt and pepper. Stir in the wine until the sauce is smooth, then add the potatoes, stock and mustard. Stir well and return the chicken, bacon and any resting juices to the pan.
- Cover with the lid and transfer to the oven for 45 minutes, stirring halfway through. Remove the lid and return to the oven for 15 minutes.
- Remove from the oven, then stir in the crème fraîche and most of the tarragon. Adjust the seasoning and serve sprinkled with the remaining tarragon and cracked black pepper.
- Recipe from October 2019 Issue
Nutrition
- Calories
- 336kcals
- Fat
- 13.7g (4.6g saturated)
- Protein
- 32.5g
- Carbohydrates
- 15.1g (2.9g sugars)
- Fibre
- 2.2g
- Salt
- 1.5g
delicious. tips
Watch how to make this creamy chicken casserole recipe here:
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This recipe was more like a soup. After the oven cooking time was up, I removed the chicken and reduced on the stove for 20 minutes. Even then, the base was that of a thick soup. 800 ml of stock was too much. Not a do over for me.
We’re sorry to hear you weren’t a fan of this recipe. It is a saucy casserole but our food team suggest that you could quickly thicken it by adding 1 tbsp cornflour mixed with 1 tbsp cold water, then bringing to a rapid simmer for a minute; there will still be lots of sauce, but it won’t be as loose. Thanks for your feedback.
This was one of the loveliest tasting casseroles I’ve made. I also added some butternut squash cubes as didn’t have quite enough chicken Super!
Super tasty with minimal effort. Definitely one to do again.