Creamy Chicken and Tarragon Casserole Recipe

Publish Date
Wednesday, 18 March 2015, 12:01PM

The temperature has dropped this week with autumn setting in, so ward off the chills by adding a new casserole recipe to your repertoire. Our creamy chicken and tarragon casserole recipe with mushrooms is a delicious classic chicken recipe that only needs a little preparation - then you can relax and enjoy your evening as all the flavours come together in one pot.

Serves: 6
Prep time: 45 mins
Cooking time: 1 hour

12 skinless, boneless chicken thighs
2tbsp seasoned flour
2tbsp oil
150g smoked bacon pieces
12 shallots, peeled and left whole
500g chestnut mushrooms
2tbsp Dijon mustard
500ml chicken stock
150ml dry sherry
5tbsp half-fat crème fraîche
3tbsp tarragon, chopped


  1. Preheat the oven to 180 C.

  2. Toss the chicken thighs in the flour. Heat the oil in a large frying pan and brown the thighs on both sides. You’ll need to do this in batches. Put them into a lidded ovenproof casserole dish with any leftover flour.

  3. Now cook off the bacon in the frying pan until browned and crispy. Remove with a slotted spoon to the casserole.

  4. Lightly brown the shallots in the pan and again, remove with a slotted spoon and add to the chicken.

  5. Toss the mushrooms well in the pan on a high heat for a few minutes, then add to the casserole with the mustard.

  6. Put the stock into the frying pan with the sherry. Bring to the boil and add to the casserole, scraping up any bits from the pan. Cover and cook in the oven for around 1 hour.

  7. Strain off the liquid to a saucepan and add the crème fraîche. Boil then simmer, taste for seasoning and add the tarragon, then pour over the chicken and serve.

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