Recipes
Chicken casserole
Creamy tarragon chicken casserole

Creamy tarragon chicken casserole

Name: Creamy tarragon chicken casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 8 (or two batches for 4)
Ingredients: 2 tbsp olive oilApple-converted-space; 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

Easy
October 2019

Easy
October 2019

Serves 8 (or two batches for 4)
Hands-on time 30 min, oven time 1 hour

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.

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.

Nutrition: For 8

Calories: 336kcals
Fat: 13.7g (4.6g saturated)
Protein: 32.5g
Carbohydrates: 15.1g (2.9g sugars)
Fibre: 2.2g
Salt: 1.5g

Nutrition: per serving

Calories: 336kcals
Fat: 13.7g (4.6g saturated)
Protein: 32.5g
Carbohydrates: 15.1g (2.9g sugars)
Fibre: 2.2g
Salt: 1.5g

Save recipe

Save

Save recipe Print

Rate

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.