Another beauty from “Delicious” Magazine
Serves 8
2 tbsp olive oil
12 free-range skinless, boneless chicken thighs, halved
8 oz smoked bacon lardons
11 oz baby shallots, peeled and trimmed
3 celery sticks, finely chopped
3 garlic cloves, finely chopped
2 oz plain flour
7 oz dry white wine
1 lb baby potatoes, halved if large
3.5 cups chicken stock
2 tbsp dijon mustard
3 tbsp crème fraîche
2 tbsp finely chopped fresh tarragon
* You will need a cast iron (flameproof) braiser or casserole dish
Heat the oven to 350F/180°C/160°C fan/gas 4.
Season the chicken pieces with salt and pepper.
Heat the oil in the cast iron braiser/casserole dish 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.