Tarragon Chicken and Cider Casserole Recipe

(165 ratings)

Tarragon Chicken and Cider Casserole recipe-chicken recipes-recipe ideas-new recipes-woman and home
Preparation Time30 mins
Cooking Time2 hours
Total Time2 hours 30 mins
Nutrition Per PortionRDA
Calories682 Kcal34%
Fat31 g44%
Saturated Fat8 g40%

This tarragon chicken and cider casserole recipe is a twist on an absolute British classic. Using chicken thighs, carrots and smoked bacon lardons, it’s quick to make and tastes great!



  1. Heat half the oil in a deep pan. Toss the chicken thighs in the seasoned flour and fry in batches, until well browned on all sides, tipping out the excess fat from time to time. Set aside. Cook the lardons in the same pan until brown, then remove. Turn down the heat slightly and add the onions, stirring occasionally to stop them from catching.

  2. When the onions are soft, stir in any leftover seasoned flour and cook it for a couple of minutes. Add the chicken, lardons, carrots, cider, stock, bay leaves, unchopped bunch of tarragon and Dijon mustard. Bring to a gentle simmer, then cover and cook for 1 hour, stirring occasionally.

  3. Taste the sauce for seasoning. Remove the skin from the chicken thighs and add the mushrooms, then re-cover. The casserole should have thickened, but if not, remove the lid at this point and allow it to simmer uncovered. Cook for a further hour. Five minutes before you are ready to serve, replace the cooked tarragon with the newly chopped bunch and allow to wilt briefly. Serve with some buttered spring cabbage and steamed brown rice, if you like.


  • 2tbsp oil
  • 12 bone-in chicken thighs, skin on
  • 4tbsp plain flour, seasoned
  • 200g (7oz) smoked bacon lardons
  • 2 onions, thinly sliced
  • 4 carrots, peeled and cut into large diagonal chunks
  • 500ml (18fl oz) dry English cider
  • 500ml (18fl oz) strong chicken stock
  • 2 bay leaves
  • 2 bunches fresh tarragon, 1 with leaves picked and chopped
  • 1tbsp Dijon mustard
  • 400g (14oz) closed-cup or button mushrooms
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.