Place a large frying pan over a high heat with the oil in it. Season the chicken thighs and brown them off for about 3 mins each side.Then remove from the pan and transfer to a separate plate and cover with foil to keep warm.
Reduce the heat from high to medium, add the onion to brown for 2-3 mins, stirring often. Add the garlic, butter and flour, stirring together until a thick sauce is formed. Cook for a minute or two.
Return to a high heat and pour the wine in gradually, while stirring. Allow the mixture to bubble away for 2-3 mins until thickened.
Gradually stir in the stock until well blended. Add the mushrooms to the sauce, and add the chicken thighs, skin side up to the sauce. Sprinkle over the tarragon, bring to the boil and then reduce to a simmer for 20 mins.
Cook the rice as per packet instructions. 5 mins before the ready, add the frozen peas, lemon zest, salt and pepper. Drain and return to the pan with a lid to keep warm.
After 20 mins of simmering, the sauce should have reduced and the chicken completely cooked through. Remove the chicken from the sauce and onto a plate to keep warm!
Stir in the creme fraiche (optional) and lemon juice into the sauce and warm through for a minute or two. Check seasoning and adjust if necessary.
Spoon the rice onto a serving plate, sit the chicken breasts on top and pour on the sauce - serve!
Comments, questions and tips