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Sauvignon Chicken with Honey and Tarragon


Sauvignon Chicken with Honey and Tarragon

Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ To freeze - Make the whole dish omitting the crème fraiche and tarragon. Allow to cool then freeze in a suitable container for up to 1 month. Thaw overnight in the fridge, reheat on the hob, bring to the boil and simmer until piping hot. Add the crème fraiche and tarragon as above.


1 tbsp olive oil

1 tbsp butter

1 pack 8 chicken thighs

2 large onions, roughly chopped

2 cloves garlic, crushed

1 tsp clear honey

25g plain flour

300ml dry white wine, such as Sauvignon

225g small, whole chestnut mushrooms

3 tbsp crème fraiche

10g pack fresh tarragon, chopped


  • Melt half the oil and butter in a large, deep lidded non-stick frying pan. Fry the thighs for about 6 - 7 minutes until browned all over. Using a slotted spoon, remove all the chicken to one side.
  • Place the remaining oil and butter in the pan, add the onions, garlic and honey and fry on a high heat for 1 - 2 minutes, stirring. Reduce the heat, cover and cook for 5 minutes, or until the onion has softened.
  • Remove the lid and increase the heat to high. When the onion has browned, sprinkle in the flour and stir well.
  • Gradually pour in the wine and bring to the boil, stirring until thickened.
  • Return the chicken to the pan with the mushrooms and bring back to the boil. At this stage the casserole will be rather thick. Cover, reduce the heat and simmer for about 35 minutes, stirring occasionally until the chicken is tender and thoroughly cooked and the sauce has thinned down with the juices from the mushrooms.
  • Stir in the crème fraiche, season to taste and stir in half the tarragon. Serve garnished with the remaining tarragon.