- 12 skinless, boneless chicken thighs
- 2tbsp seasoned flour
- 2tbsp oil
- 150g (5oz) smoked bacon pieces
- 12 shallots, peeled and left whole
- 500g (1lb 2oz) chestnut mushrooms
- 2tbsp Dijon mustard
- 500ml (18fl oz) chicken stock
- 150ml (1/4pt) dry sherry
- 5tbsp half-fat crème fraîche
- 3tbsp tarragon, chopped
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Toss the chicken thighs in the flour. Heat the oil in a large frying pan and brown the thighs on both sides. You’ll need to do this in batches. Put them into a lidded ovenproof casserole dish with any leftover flour.
Now cook off the bacon in the frying pan until browned and crispy. Remove with a slotted spoon to the casserole. Lightly brown the shallots in the pan and again, remove with a slotted spoon and add to the chicken. Toss the mushrooms well in the pan on a high heat for a few minutes, then add to the casserole with the mustard.
Put the stock into the frying pan with the sherry. Bring to the boil and add to the casserole, scraping up any bits from the pan. Cover and cook in the oven for around 1 hour.
Strain off the liquid to a saucepan and add the crème fraîche. Boil then simmer, taste for seasoning and add the tarragon, then pour over the chicken and serve.