Serves 4
INGREDIENTS:
50g salted butter
8 bone in,, skin on chicken thighs
1 onion, diced
1 carrot, diced
1 celery stalk, diced
220g chestnut mushrooms, quartered
2 cloves of garlic, crushed
1 tbsp flour
200ml dry white wine , e.g Sauvignon blanc
1 litre chicken stock
2 sprigs fresh flat-leaf parsley
1 sprig fresh thyme
1 bay leaf
60ml double cream
2 tbsp fresh tarragon leaves, chopped
Juice of 1 lemon
Sea salt and freshly ground black pepper
METHOD:
- Place a casserole pot over a medium heat and melt the butter. Once the butter has melted add the chicken pieces skin side down, in a single layer. Cook until golden brown on both sides, about 10 minutes total, and transfer to a plate.
- Reduce the heat to medium, and add the diced onion, carrot, and celery to the pot, scraping up any browned bits with a wooden spoon. Cover and cook until soft and golden brown, about 10 minutes.
- Remove the lid, add the quartered mushrooms and crushed garlic. Stir well, to coat the mushrooms, and cook uncovered for 5 minutes until the mushrooms have become golden brown. Season with freshly ground black pepper and sea salt.
- Stir in the tablespoon of flour, and cook for a couple of minutes, to make sure the flour is cooked. This will help thicken the sauce.
- Add the browned chicken pieces back to the pot, followed by the white wine to the pot and bring to a boil, reduce and simmer for a couple of minutes. Next add the chicken stock.
- Tie the parsley sprigs, thyme, and bay leaf together with twine; add to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes.
- Remove the lid, discard the herb bundle and add in the cream, chopped fresh tarragon, and the juice of one lemon. Allow it to cook for another 5 minutes.
- Serve with rice.
