Chicken Casserole with Mustard and Tarragon
Servings 4 people
Ingredients
- 1 kg Manor Farm chicken thigh fillets - halved and quartered
- 60 ml olive oil
- 1 onion, finely chopped
- 1 leek, sliced
- 1 clove garlic, crushed
- 350 g button mushrooms
- ½ tsp dried tarragon
- 375 ml Chicken stock
- 185 ml Cream
- 2 tsp lemon juice
- 2 tsp Dijon mustard
Instructions
- Preheat the oven to 180oC/350oF/Gas Mark 4.
- Heat 1 tbsp of olive oil in a heavy bottomed casserole pan over a medium heat and cook the chicken thigh fillets in two batches for 6 – 7 minutes. Remove from the pan.
- Add the remaining oil to the pan and cook the onion, leek and garlic over a medium heat for 5 minutes. Add the mushrooms and cook for 5 – 7 minutes or until they are soft and browned and most of the liquid has evaporated.
- Add the tarragon, chicken stock, cream, lemon juice and mustard, bring to the boil and cook for 2 minutes. Return the chicken pieces to the pan and season. Cover.
- Place the casserole pan in the oven and cook for 1 hour, until the sauce had reduced and thickened.
- Season to taste with salt and pepper, and serve with potatoes and a green salad.
