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    Chicken with Mustard and Tarragon

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    Chicken with Mustard and Tarragon

    Chicken and tarragon is a classic combination and once this casserole is in the oven you can just relax and leave it to cook.

    • Preparation time: 15 minutes
    • Cooking time: 135 minutes
    • Total time: 2 hours 30 minutes 60 minutes 60 minutes 30 minutes

    Serves: 4


    • 1 x 1kg pack Waitrose Chicken Leg Portions, skinned
    • 2 tbsp Waitrose Plain Flour
    • Salt
    • Freshly ground black pepper
    • 15g butter
    • 11 tbsp Waitrose Olive Oil
    • 3 sticks celery finely chopped
    • 2 onions, finely chopped
    • 1 clove of garlic, crushed
    • ½ x 200g pack Waitrose Danish Smoked Lardons
    • 150ml chicken stock
    • 150ml medium dry white wine
    • 2 tsp Waitrose English Mustard
    • 2 tbsp Waitrose Dijon Mustard
    • ½ pack fresh tarragon, stalks removed
    • 1 x 142ml pot Waitrose Thick Double Cream


    1. Coat the chicken portions in seasoned flour. Fry the chicken in the butter and oil, turning until lightly browned. Remove from the pan and drain on kitchen paper.
    2. Add the celery, onions, garlic and lardons to the pan and lightly fry for 10 minutes.
    3. Stir any remaining seasoned flour into the vegetables. Add the stock and wine and bring to the boil, stirring continuously. Mix in the mustards.
    4. Arrange the chicken portions in a single layer in a casserole dish. Top with the tarragon leaves and pour the sauce over. Cover tightly and cook in a preheated oven 180°C, gas mark 4 for 1¾-2 hours until the chicken is thoroughly cooked and tender.
    5. Lift out the chicken joints and keep warm. Pour the sauce into a saucepan and skim off any excess fat. Reduce the sauce slightly by briskly boiling. Stir in the cream, heat through and season. Serve the chicken with the sauce and garnish with tarragon.

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    Cook's tips

    Serve the dish with sautéed mushrooms, baked tomatoes and a mixture of rice and wild rice (or jacket potatoes).


    Average user rating

    4 stars