Chicken thigh casserole
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 6 whole chicken thighs
- oil
- 2 shallotspeeled and quartered
- 300g new potatoescleaned and halved
- 150ml whipping cream
- 200ml chicken stock
- 2 tbsp Dijon mustard
- small bunch tarragonchopped
Nutrition: per serving
- kcal406
- fat30.1g
- saturates12.8g
- carbs13.5g
- sugars3g
- fibre1.8g
- protein19.4g
- salt1.2g
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.
