Chicken Casserole with Mustard and Tarragon

Chicken Casserole with Mustard and Tarragon

5 from 1 vote


Total Time 1 hour 30 minutes
Servings 4 people


  • 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


  • 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.

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