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+ servings

Creamy Mushroom and Tarragon Chicken thighs

Tiffinandteaofficial
Chicken thighs in a creamy mushroom, mustard and tarragon sauce
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Servings 4

Ingredients
  

  • 8 Chicken thighs skin off
  • 6 banana shallots sliced or 2 onions sliced
  • 4 garlic cloves crushed reduce if you don't like too much garlic
  • 2 green chillies crushed
  • 500 ml chicken stock
  • 100 ml double cream
  • 275 g mushrooms I used a mixture of wild, chestnut and portobello, sliced thinly
  • 2 tbsp tarragon leaves
  • 1 1/2 tbsp dijon mustard
  • Salt and pepper to taste
  • 2 tbsp butter
  • 2 tbsp oil

Instructions
 

  • Preheat the oven to gas mark 6.
  • Heat the oil in a large, heavy non stick pan over a high heat.
  • Add the chicken to the pan for 2 minutes and cook each side, then add to an oven/casserole dish.
  • Pop into the oven for 20 minutes.
  • Meanwhile, add the butter into the pan and allow it to brown for a minute over a low heat.
  • Add the shallots, garlic and green chilli. Braise for 10 minutes and remove from the heat.
  • Once the chicken is done, add the chicken and stock to the pan and cook over a high heat until the stock reduces. (About 15 - 20 minutes).
  • Add the cream and mushrooms, mustard, tarragon, seasoning and reduce the heat to low. Cook for 5 minutes.
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