Casseroled chicken with tarragon

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Serves: 4

By SquiffyHock

(2 Votes) 2


  • 30g flour

  • 100ml chicken stock

  • 1 tbsp sunflower oil

  • 4 chicken leg skinned

  • 1 clove garlic crushed

  • 2 flat field mushrooms finely chopped

  • 1 shallot finely chopped

  • 1 tbsp butter

  • 140ml creme fraiche

  • 1 tbsp fresh tarragon leaves roughly chopped

  • 50ml Worcestershire sauce

  • 4 tbsp Dijon mustard


  1. Season the flour with salt and pepper then coat each chicken leg in it.
  2. Melt oil and butter in a frying pan, brown the chicken legs then set aside.
  3. Using same oil, fry the shallot, mushrooms and garlic until soft. Add any leftover flour and stir in the stock and wine. Bring to the boil then add the mustard and tarragon. Remove from heat.
  4. Arrange chicken in a lidded casserole and pour the sauce over the top - cook for 30 mins at (approx 200C- it's an Aga recipe, top oven is quite hot). Then turn oven down to 150C/Gas Mark 2 and cook for 2 hours.
  5. Remove chicken to warmed plate and reduce the sauce until it has thickened - whisk in the creme fraiche and check seasoning.

Handy Hint

It sounds like a lot of mustard but it is not too strong at all. DH hates mushrooms but loves this - I think because they are chopped so finely. It is an Aga recipe and they give the temp for the slow cooking bit but not the first 30 mins. In the Aga you roast it in the top oven then transfer to the simmering oven. I often use dried tarragon which is lovely.

Additional Information

  • Chicken

  • stew

  • Main Course

  • Nut Free

  • Egg Free

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Your comments

  • deviladvocate 22/11/11 22:05

    Cooked this today for 5 kids (18months-6 years) and 3 adults, went down a storm, thanks so much! Forgot to add the creme fraiche and used onion instead of shallots but was delicious nonetheless, will be cooking again.

  • SquiffyHock 06/09/08 18:53

    This is nice enough to serve up for friends but it is very easy because it goes in the oven for 2 hours. Good served with rice or mashed potatoes and green vegetables.