Date: October 2020
This recipe works well for a family meal or casual entertaining. It is finished with tarragon but if you can’t find fresh just use half the amount of dried. The buttermilk is optional but makes it lovely and creamy. It can also be made in a slow cooker, if you have one and the chicken literally falls off the bone. Serve with a medley of green vegetables. Serves 4-6. Enjoy!
1 tbsp olive oil
6 large bone-in chicken thighs , skin
12 rashers smoked streaky bacon , chopped
2 tbsp plain flour
350g baby new potatoes , larger ones
halved or quartered
few thyme sprigs
200ml white wine
500ml hot chicken stock
280ml pot buttermilk (optional)
squeeze lemon juice
2 tbsp tarragon, chopped
Preheat oven 180c/fan160/gas 4.
Heat the oil in a large saute pan and brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.
Add the flour and stir for about a minute to cook out then add the white wine. It should thicken instantly and the alcohol will burn off. Add the chicken stock and put the browned chicken thighs back in along with the potatoes, thyme sprigs and 1 tbsp of the tarragon Bring to a simmer, put the lid on and then transfer to the oven for 1hour 30 minutes.
Remove and stir through the buttermilk, if using and lemon juice. Taste for seasoning and then sprinkle over the remaining fresh tarragon.
Serve with a medley of green vegetables, such as French beans, mange tout and sugar snaps.