Creamy Mustard and Tarragon Chicken

Creamy Mustard and Tarragon Chicken
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Tips ~ You could use 4 chicken breasts instead of the thighs and drumsticks if preferred
Ingredients
3 tablespoons oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and crushed
2 leeks, trimmed and sliced
4 carrots, peeled and roughly diced
4 boneless, skinless chicken thighs
4 chicken drumsticks, skin removed
1 tablespoon, plain flour
300ml / ½ pint cider
300ml / ½ pint chicken stock
4 tablespoons Dijon mustard
Salt and pepper
200ml carton crème fraiche
4 tablespoons chopped fresh tarragon
You will need: a large flameproof casserole dish with a lid
Method
- Heat 1 tablespoon of oil in a large flameproof casserole or frying pan.
- Add the onion and cook over a medium heat for 4 - 5 minutes until soft. Add the garlic and cook for 1 minute.
- Add the leeks and carrots, cover and cook for about 5 minutes until the vegetables soften slightly.
- Meanwhile, heat the remaining oil in a large non-stick frying pan and brown the chicken pieces all over in batches. Set aside.
- Sprinkle the flour over the vegetables, stir and cook for 1 minute.
- Stir in the cider, stock and mustard and season well with salt and pepper.
- Add the browned chicken pieces, then cover the pan and bring to the boil.
- Reduce the heat and simmer for 20 - 25 minutes or until the chicken is tender.
- Stir in the crème fraiche and tarragon and heat through for a few minutes.