I love the aniseed flavour and fragrance of fennel and tarragon and it goes perfectly with chicken. Add leeks, a white wine and cream sauce, serve with some creamy, buttery mash and you’ve got a real winner of a dinner on your hands.
- Serves 4
- 4 French-style pieces of chicken – drumstick and thigh together
- 30g butter and a dash of light olive oil
- 3 sprigs of fresh tarragon
- 2 tbsps double cream
- 1 head of fennel, chopped
- 1 banana shallot, sliced
- 1 leek, 2 cm slices
- 2 tbsps dry white wine
- 300ml chicken stock
- A good pinch of salt and white pepper
- Melt the butter and oil together in a wide based shallow oven-proof casserole dish. Brown the chicken and them set aside.
- Add the shallots, fennel and leek to the pan and sauté gently in the butter for about 5 minutes until slightly softened. Add the white wine, stock, salt, white pepper and tarragon.
- Add the chicken pieces back in and snuggle them in with the vegetables.
- Add the casserole lid and cook in the oven at 160C for 45 minutes.
- Remove from the oven, test the chicken to ensure it’s cooked through. Cook for another 15 minutes if it’s not cooked through but it shouldn’t take more than an hour. Stir in the cream, check the seasoning.
- Serve with creamy mash.
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