Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 190C/fan 170C/gas 5. Heat the olive oil in a large, shallow, ovenproof non-stick frying pan or shallow casserole over a medium-high heat. Season the chicken thighs and put skin-side down into the pan. Cook for 4-5 minutes until the skin is really crisp, then flip and add the onions around the chicken and cook for 5 minutes, then add the garlic and peppers, and cook for another few minutes.
Pour in the wine, vinegar and stock, and bubble for 2-3 minutes. Stir in the mustard, tomato purée and tarragon, and bake for 30 minutes until the chicken is cooked through and the sauce reduced slightly.
Scatter with a little more tarragon and serve with rice.