• 1 small chicken, jointed into 6
  • 4 tablespoons of flour, seasoned
  • Olive oil
  • 200g smoked bacon, diced
  • 12 shallots, peeled
  • 250ml white wine
  • 2 tablespoons of Dijon mustard
  • 500ml chicken stock
  • 2 handfuls of button mushrooms
  • 100ml double cream
  • 1 bunch tarragon, chopped


  • STEP 1
    Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
  • STEP 2
    Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
  • STEP 3
    Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
  • STEP 4
    Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve

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