We enjoyed this delicious French, one pot, dish on a Bike and Barge holiday in France. This meal was waiting for us after a day of cycling up to Sancerre where we'd happily spent time wine tasting. This meal was enjoyed with a glass (or two) of white from the Fournier Here & Fils winery.
INGREDIENTS
• 1 1/2 tablespoons olive oil
• 1kg Chicken Thighs, halved crossways
• 1 carrot, peeled, coarsely chopped
• 2 celery sticks, coarsely chopped
• 100g bacon, chopped
• 1 leek, thinly sliced
• 200g cup mushrooms, quartered
• 1 garlic clove, crushed
• 1 teaspoon dried tarragon
• 2 tablespoons plain flour
• 1/2 cup (125ml) white wine
• 2 cups (500ml) chicken stock
• 1/2 cup (125ml) thickened cream
• 2 tablespoons parsley, finely chopped
• Steamed green beans, to serve
• Crusty Baguette to serve
• Extra virgin olive oil, for dipping
METHOD
• Step 1
Heat 2 teaspoons olive oil in a large heavy-based saucepan over medium heat. Season chicken. Cook, in batches, for 5 mins or until browned all over. Transfer to a plate.
• Step 2
Heat remaining olive oil in the pan over medium heat. Add carrot and celery and cook, stirring occasionally, for 5 mins. Add bacon, leek and mushrooms and cook, stirring occasionally, for 5 mins or until bacon and mushrooms are golden. Add garlic and tarragon and cook for 1 min or until aromatic.
• Step 3
Add flour to the pan and cook, stirring, for 2 mins. Gradually add wine and stock, stirring to combine. Return the chicken to the pan. Bring to the boil. Reduce heat to low and cook for 20 mins or until chicken is cooked through. Stir in cream and parsley and cook for 2-3 mins. Season.
• Step 4
Serve with beans, crusty bread and extra virgin olive oil
