Creamy Chicken Casserole

Preparation Time: 45 minutes
Cooking Time: 1 hour
Serves: 8

Ingredients

• 12 skinless, boneless chicken thighs
• 2 tablespoons seasoned flour
• 2 tablespoons oil
• 12 shallots, peeled and left whole
• 150g (5oz) smoked bacon pieces
• 500g (1lb 2oz) chestnut mushrooms
• 2 tablespoons Dijon mustard
• 500ml (18fl oz) chicken stock
• 650 ml chicken stock
• 5 tablespoons half-fat crème fraiche
• 3 tablespoons chopped tarragon

Method

1. Preheat oven to 180 C, 160 C fan, 350 F, gas 4.

2. Toss the chicken thighs in the flour. Heat the oil in a large frying pan, browning the thighs on both sides. This needs to be done in batches. Place them in an ovenproof dish which has a lid, along with any leftover flour.

3. Pour the stock over the chicken.

4. Strain the liquid into a saucepan, adding the crème fraiche. Boil then simmer, taste for seasoning. Then add the tarragon. Pour the mixture over the chicken and serve.