Make this chicken thigh casserole, then check out our Dijon chicken casserole, sausage casserole, vegetarian casserole and more comforting casserole recipes.


  • 6 whole chicken thighs
  • oil
  • 2 shallots, peeled and quartered
  • 300g new potatoes, cleaned and halved
  • 150ml whipping cream
  • 200ml chicken stock
  • 2 tbsp Dijon mustard
  • small bunch tarragon, chopped


  • 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.


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