Easy / Prepare ahead / Freeze
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Makes 8 portions
50g (2oz) butter 16-20 free-range chicken thigh fillets 4tbsp plain flour, seasoned 5 banana shallots, sliced 3 garlic cloves, crushed 130ml (4½fl oz) Dijon mustard 2tbsp fresh tarragon leaves, chopped, plus extra to serve 600ml (1pt) white wine 600ml (1pt) good-quality chicken stock 3tbsp double cream 500g (1lb 2oz) button mushrooms
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Heat a large casserole dish and add the butter. Toss the chicken in the seasoned flour to coat and, when the butter is sizzling, fry them in batches until golden. Remove from the pan, turn down the heat and add the shallots and garlic.
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2 Cook for 5 minutes until softened but not coloured, then add any remaining flour, stir through and add the chicken and mustard. Cook, stirring for a couple of minutes, then add the tarragon and wine, turn up the heat and let the wine bubble off until reduced by about a third. Add the stock, bring to a gentle simmer and stir through the cream, then cover and cook in the oven for 40 minutes, stirring from time to time.
3 After this time, add the mushrooms and cook for a further 30 minutes, until they are soft and the chicken is tender. Freeze half for a later date and serve with buttered tagliatelle and green veg – the perfect chicken recipe to wow a crowd!
Per serving: 415 calories, 18g fat (8g saturated), 11g carbohydrate