Serve this hearty chicken and white wine casserole with buttered new potatoes and steamed greens.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 40 mins
Cal/Serv:
469
Ingredients
2 Tbsp. oil
8 chicken portions (such as breasts, thighs and drumsticks)
125 g smoked streaky bacon, cut into strips
12 shallots, peeled and trimmed
1 heaped tbsp plain flour
150 ml white wine
500 ml hot chicken stock
3 tarragon sprigs, finely chopped and stalks reserved
3 Tbsp. crème fraîche
Directions
Step 1
Heat the oil in a pan. Fry chicken in batches over a medium heat until golden. Set aside.
Step 2
Put the bacon in the same pan and fry gently at first over a low heat to release fat. Turn up heat to medium, add the shallots and cook for 5min, stirring occasionally, until both are golden.
Step 3
Sprinkle over the flour and stir to absorb the fat and juices. Cook for 1min, then gradually add the wine, stock and tarragon stalks. Return the chicken to the pan, cover and simmer over a gentle heat for 45min- 1hr until the chicken is cooked.
Step 4
Remove the chicken, bacon and shallots and keep warm. Discard the tarragon stalks. Simmer the sauce rapidly until reduced by half, then stir in the crème fraîche and chopped tarragon. Season to taste.
Step 5
Turn off the heat. Return the chicken, bacon and shallots to the pan and serve with new potatoes and steamed vegetables.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
