Chicken thigh casserole
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 6 whole chicken thighs
- oil
- 2 shallots, peeled and quartered
- 300g new potatoes, cleaned and halved
- 150ml whipping cream
- 200ml chicken stock
- 2 tbsp Dijon mustard
- small bunch tarragon, chopped
Method
- STEP 1
Fry the chicken thighs in a deep frying pan or casserole with a lid in a little oil to brown the skin. Turn over, add the shallots and brown them for a minute. Add the potatoes, cream and stock and bring to a simmer. Season. Add the mustard and half of the tarragon, then simmer with a lid on for 40 minutes, or until the potatoes are tender and the chicken cooked, turning them over if needed. Scatter with the rest of tarragon.
