TARRAGON CHICKEN WITH MUSHROOMS + SPINACH:
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 ?
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INGREDIENTS
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)
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METHOD
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.
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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.
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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.
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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.
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5 – Garnish with a little more fresh tarragon and serve.
