Tarragon chicken
This creamy chicken casserole with cider, mushrooms, and tarragon is rich, comforting, and full of rustic flavour - perfect for a cosy dinner. Ready in under an hour with minimal fuss.
Updated : 19 June, 2025
Easy
About 30 min.
Ingredients
2 tablespoon
Butter
3 tablespoon
Olive oil
8
Chicken thighs
6
Garlic
4
Shallots
8
Bacon
280 grams
Champignon
400 milliliters
Cider
4 teaspoon
Dijon mustard
30 grams
Tarragon
150 milliliters
Heavy cream
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Melt the butter with 2 tablespoons of olive oil in a large casserole dish over medium heat. Season the chicken thighs with salt and pepper, then sear them on both sides until golden. Once browned, remove the chicken and set aside.
Step 2
Add the remaining tablespoon of olive oil to the dish, then sauté the crushed garlic, chopped shallots, and chopped smoked bacon for about 8 minutes, stirring regularly until the shallots are soft and the bacon has taken on a golden hue.
Step 3
Toss in the mushrooms and cook for a few minutes until lightly browned. Pour in the cider, stir through the mustard, and add half of the chopped tarragon.
Step 4
Return the chicken thighs to the pan and bring everything to a gentle simmer. Cover the casserole with the lid slightly ajar and cook for around 20 minutes, or until the chicken is cooked through.
Step 5
Stir in the cream, bring back to a simmer with the lid off, and cook for another 2 minutes. Adjust the seasoning with salt and pepper, scatter over the remaining tarragon, and serve hot.