Creamy tarragon chicken casserole
How to simplify your life with a simple recipe? Prepare a huge casserole of chicken, then freeze half (or the entire casserole) to enjoy another day. For something slightly different, check out this chicken casserole with tarragon balls or these chicken supremes with a wild mushroom and tarragon sauce.
- 2 cloves garlic
- salt and pepper
- 1 tbsp flour, heaped
- 1 lb potatoes or 5 small potatoes
- 1 onion, chopped
- 250 ml / 1 cup chicken broth
- 4 chicken thighs 2 lbs
- 1 tablespoon of olive oil
- 125 ml / 1/2 cup dry white wine
- 4 sprigs of fresh tarragon, leaves only
- 125 ml / 1/2 cup double cream / heavy cream see notes
First, preheat the oven to 180C / 350F. Sauté the seasoned chicken thighs with salt and pepper in olive oil until golden brown on each side but not completely cooked through. Place on a plate and set aside.
Then, add the chopped onion and garlic to the pan and cook over low heat for 5 minutes, add the flour and mix in the fat, cook for about a minute, then add the white wine, the chicken broth and the
Fresh tarragon leaves, stir until well combined and bring to a boil.
Return the chicken thighs with the juice to the pan, add the halved potatoes and cook in the oven at 180 ° C / 350 ° F uncovered for 35 minutes, then take out the pan and pour in the cream. Cook 10 minutes longer, until the potatoes are tender and the skin of the chicken is golden brown. Happy Cooking Time.
Single cream or soy cream (by Alpro) can be used instead of double / heavy cream.