Chicken Stew with Tarragon and Cream

Ingredients

• 8 chicken thighs (or 1 whole chicken, jointed)
• 2 shallots, diced
• 200g button mushrooms, halved
• 200ml white wine
• 200ml cream
• 2 tbsp Dijon mustard
• A large bunch tarragon
• 30g butter
• Salt, black pepper
• Rice or boiled potatoes

Method

1. 11. Brown the chicken thighs in butter. Remove.
2. 22. Sauté shallots and mushrooms for 5 minutes.
3. 33. Pour in white wine, reduce by half.
4. 44. Add cream and Dijon. Return the chicken.
5. 55. Simmer covered for 25 minutes until the chicken is cooked.
6. 66. Stir in chopped tarragon in the last few minutes. Season.
7. 77. Serve with rice or boiled potatoes.