Chicken with Tarragon

Sometimes the simple things in life give us the most pleasure and this casserole dish is a classic example of that. Gently flavoured with tarragon, the chicken is cooked until beautifully tender.

April 29, 2020
: 2
: 20 min
: 1 hr 15 min
: 1 hr 35 min
: Easy

Sometimes the simple things in life give us the most pleasure.


  • 4 skin on chicken thighs (or 2 chicken legs)
  • ½ tsp salt
  • freshly ground black pepper
  • 3 tbsp olive oil
  • 8 spring onions, chopped into 1” pieces
  • 3 garlic cloves, chopped finely
  • 2 carrots, chopped into 1” chunks
  • 10g fresh tarragon, leaves only
  • 2 tbsp crème fraiche
  • 2 tsp Dijon mustard
  • 500ml chicken stock
  • Step 1 Pre heat oven to 180°C/160°C fan/gas mark 4.
  • Step 2 Heat 2 tbsp olive oil in a casserole dish over a medium to high heat. Season the chicken and brown in the dish for 10 mins until browned all over. Transfer to a plate.
  • Step 3 Add the remaining 1 tbsp oil to the casserole dish and turn the heat down to a low to medium heat. Add the spring onions, carrots and garlic to the dish and gently sauté for 5 minutes.
  • Step 4 Add the mustard, tarragon and stock and gently stir. Bring to a gentle simmer before stirring through the crème frâiche. 
  • Step 5 Return the chicken to the dish and push down so the chicken is mostly covered. Transfer to the oven uncovered for 50 mins – 1 hour until the chicken is browned, comes away from the bone easily and the liquid has reduced a little.
  • Step 6 Season to taste and serve with creamy mashed potato and green veg.