Waitrose and Partners
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 1 tsp olive oil
  • 4 essential Waitrose British Chicken Legs, skin removed
  • 400g shallots, peeled
  • 4 garlic cloves, halved
  • 300ml dry white wine
  • 300ml chicken stock
  • 2 tsp wholegrain mustard
  • 2 tbsp chopped tarragon plus a few leaves to garnish
  • 2 tbsp essential Waitrose Half Fat British Crème Fraiche
  • 200g long grain rice, cooked to serve
  • 200g sugar snap peas, cooked to serve

Method

  1. Heat the oil in a large sauté pan and cook the chicken, shallots and garlic over a fairly high heat for 10 minutes until golden brown.

  2. Add the wine, stock, mustard and tarragon. Cover and simmer gently for 20 minutes until the chicken is completely cooked through with no pink meat.

  3. Remove from the heat and stir in the crème fraiche. Divide between four plates, garnish with tarragon leaves and serve with the rice, sugar snap peas.

Cook’s tip

To remove the skin from the chicken, loosen it slightly then wrap a piece of kitchen paper around the thigh and pull the skin downwards to remove in one piece.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,082kJ/ 495kcals

Fat

18g

Saturated Fat

5.7g

Carbohydrates

51.4g

Sugars

6.5g

Fibre

2.7g

Protein

31.9g

Salt

1.2g

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