Family Meal

TARRAGON CHICKEN WITH MUSHROOMS + SPINACH: It feels especially dark and stormy t…

It feels especially dark and stormy today… So COMFORT FOOD is where it’s at. Specifically THIS creamy tarragon chicken dish. It’s deliciously rich and full of deep flavour; I hope you like it ?
4-6 large skin-on chicken thighs
2 large shallots (sliced)
2 garlic gloves (minced)
1 punnet baby button mushrooms (halved or whole if tiny)
Splash Marsala wine
Pint of chicken stock
100ml double cream
4-6 balls frozen spinach
1tsp heaped wholegrain mustard
Dash of Geo Watkins Mushroom Ketchup (worcestershire sauce would work too)
Fresh tarragon (about half a 20g packet, finely chopped)
Sea salt & black pepper to taste
Cooking oil (I used a little spritz of Frylight on the chicken)
(serves 4-6 people)
1 – pre-heat oven to gas mark 5/190c. Meanwhile, heat a large oven-friendly dish on the hob (cast iron is ideal) then lightly oil and place chicken thighs, skin-side down into the pan to brown. Turn over after a few minutes (once golden) to seal the other side. Remove from pan and set aside.

2 – using the fat rendered from the chicken, proceed to fry the mushrooms and shallots until soft, then add in the minced garlic. Stir briefly then add a good splash of Marsala wine. Cook out the alcohol.

3 – Add chicken stock, then stir in the cream. Dot in the frozen spinach. Once the sauce comes to a low boil and the spinach has thawed, stir in the wholegrain mustard, sea salt & pepper and most of the chopped tarragon. Add a dash of mushroom ketchup to breakthrough the richness. Taste & adjust if needed. Nestle the chicken thighs into the sauce, skin-up to further brown in the oven.

4 – Transfer the whole dish into the oven and cook uncovered for around 25-35mins, or until the chicken is nice and golden and cooked through.

5 – Garnish with a little more fresh tarragon and serve.

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