Serves Four (adjust as necessary)
2 tbsp butter
3 tbsp olive oil
8 chicken thighs, bone in and skin removed
6 garlic cloves, sliced in half lengthways
4 large shallots, peeled and finely sliced
8 rashers smoked streaky bacon, rind removed and sliced into 2cm/¾in pieces
280g/10oz chestnut mushrooms, roughly chopped
400ml/14fl oz dry cider
4 tsp Dijon mustard
30g/1oz tarragon leaves, finely chopped
150ml/5fl oz double (heavy) cream
salt and freshly ground black pepper
For readers who may like a vegetarian recipe, there are five choices here
For readers who may prefer a vegan recipe, have a look at these five choices here
You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
2 tbsp butter
3 tbsp olive oil
8 chicken thighs, bone in and skin removed
6 garlic cloves, sliced in half lengthways
4 large shallots, peeled and finely sliced
8 rashers smoked streaky bacon, rind removed and sliced into 2cm/¾in pieces
280g/10oz chestnut mushrooms, roughly chopped
400ml/14fl oz dry cider
4 tsp Dijon mustard
30g/1oz tarragon leaves, finely chopped
150ml/5fl oz double (heavy) cream
salt and freshly ground black pepper
Method
1. Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides until golden before removing and setting aside.
2. Heat the remaining tablespoon of olive oil in the casserole and add the garlic, shallots and bacon. Sauté for about 8 minutes, stirring often, until the shallots have softened and the bacon has started to colour.
3. Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook for about 20 minutes or until the chicken is cooked through.
4. Stir in the cream, bring back to a simmer and cook for 2 minutes with the lid off. Season with salt and pepper to taste, scatter over the remaining tarragon and serve.
Recipe Tips
1. Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides until golden before removing and setting aside.
2. Heat the remaining tablespoon of olive oil in the casserole and add the garlic, shallots and bacon. Sauté for about 8 minutes, stirring often, until the shallots have softened and the bacon has started to colour.
3. Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook for about 20 minutes or until the chicken is cooked through.
4. Stir in the cream, bring back to a simmer and cook for 2 minutes with the lid off. Season with salt and pepper to taste, scatter over the remaining tarragon and serve.
Recipe Tips
Some may like to serve this dish with basmati rice, or creamy mashed potatoes.
A lower carb alternative would be cauliflower rice, or mashed swede.
However, a big pile of greens, such as steamed spinach, chard or green beans is lovely too.
From original idea here
A lower carb alternative would be cauliflower rice, or mashed swede.
However, a big pile of greens, such as steamed spinach, chard or green beans is lovely too.
From original idea here
For readers who may prefer a vegan recipe, have a look at these five choices here
~ happy weekend wishes ~
All the best Jan
27 comments:
...tarragon is a spice that I'm not familiar with.
Muy rica. Me encanta el pollo.
Buen domingo para Todos.
Un abrazo.
I love tarragon
Yummy....I only wished I had someone to fix those meals for me.
That chicken dish looks yummy, but the flowers look even better. We had a lot of winter weather today and spring flowers are a welcome sight. Happy rest of your weekend.
Sounds good!
Tarragon is the one herb that I'm not fond of, but what a delicious looking dish!
Not so sure I like the taste of tarragon - but I love those flowers!!!!!!!!
Gracias por la receta. Te mando un beso.
Tarragon is great with chicken.
Coffee is on and stay safe
This dish sounds so yummy...I'm bookmarking to try this recipe. Thank you!
It is a yummy dish
Chicken is always nice, however you cook it. That's why it crossed the road ...
God bless.
Sounds delicious.
Mmmm, I'm ready to dine!
Thanks for the recipe!
hugs
Donna
Delicious
Looks tasty. I don't use tarragon by itself... I should try this.
Looks good though totally new to me dear Jan
Health peace and happiness to you and your
Looks delicious.
A chicken dish I didn't know! Thank you for sharing its recipe :-)
It looks like a delicious warm dish!
Yummy, looks delicious.
This dish looks really delicious-happy new week
Kathy
That does sound good, other than I do not know if I would like tarragon or not
I haven't made tarragon chicken in ages. This looks great!
Se ve una sabrosa receta. Besos.
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