Ingredients
- whole chicken thighs 6
- oil
- shallots 2, peeled and quartered
- new potatoes 300g, cleaned and halved
- whipping cream 150ml
- chicken stock 200ml
- Dijon mustard 2 tbsp
- tarragon small bunch, 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.
Nutritional Information
- Kcals 406
- Fat 30.1g
- Saturates 12.8g
- Carbs 13.5g
- Sugars 3g
- Fibre 1.8g
- Protein 19.4g
- Salt 1.2g
