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Creamy Mustard and Tarragon Chicken

Creamy Mustard and Tarragon Chicken

Creamy Mustard and Tarragon Chicken

Prep Time ~ 20 mins Cooking Time ~ 25 mins
Approx Cost ~ £8 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tips ~ You could use 4 chicken breasts instead of the thighs and drumsticks if preferred


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


  • 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.