
This tarragon chicken and cider casserole recipe (opens in new tab) is a twist on an absolute British classic. Using chicken thighs, carrots and smoked bacon lardons, it’s quick to make and tastes great!
HOW TO MAKE TARRAGON CHICKEN AND CIDER CASSEROLE
Method
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.
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.
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.
Ingredients
- 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 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.
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith • Published
-
Roast coconut chicken
Spring wouldn’t be the same without a roast this coconut chicken recipe is full of Asian flavours
By Samuel Goldsmith • Published
-
Oven-Baked Chicken Breasts with Chorizo and Chickpeas
By Rebecca Smith • Published
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
Where is The Bay filmed? The Bay season 3 locations revealed following Morven Christie’s shock departure
Fans might wonder where is The Bay filmed after being swept away by those dramatic seascapes…
By Emma Shacklock • Published
-
Royal Family’s dinner menu for Jubilee leaves fans baffled
The Royal Family has shared a photo of the menu from King George V's Silver Jubilee in 1935 ahead of the Queen's Platinum Jubilee
By Emma Dooney • Published
-
This Le Creuset casserole dish is a household essential—and there's 24% off for Amazon Prime Day
A Le Creuset casserole dish is a must-have for any home
By Amy Hunt • Published