Tarragon has an aniseed flavour and works well with chicken. Keep it feel good by using half-fat creme fraiche instead of cream.

PREPARATION TIME; 45 MINUTES

COOKING TIME: 1 HOUR

SERVES 6

‘■? EASY / PREPARE AHEAD / FREEZE

12 skinless, boneless chicken thighs 2tbsp seasoned flour

Creamy chicken end tarragon casserole

2tbsp oil

150g (5oz) smoked bacon pieces

12 shallots, peeled and left whole

500g (Hb 2o2) chestnut mushrooms

2tbsp Dijon mustard

500ml (1Sfl oz) chicken stock

150ml (1/4pt) dry sherry

5tbsp half-fat creme fraiche

3tbsp tarragon, chopped

1 Heat the oven to 180 C, 160 С fan, 350 F, gas 4. Toss the chicken thighs in the flour. Heat the oil in a large frying pan and brown the thighs on both sides. You’ll need to do this in batches. Put them into a lidded ovenproof casserole dish with any leftover flour.

2 Now cook off the bacon in the frying pan until browned and crispy. Remove with a slotted spoon and add to the casserole. Lightly brown the shallots in the pan and again, remove with a slotted spoon and add to the chicken. Toss the mushrooms well in the pan on a high heat for a few minutes, then add to the casserole with the mustard.

3 Put the stock into the frying pan with the sherry. Bring to the boil and add to the casserole, scraping up any bits from the pan. Cover and cook in the oven for around 1 hour.

4 Strain off the liquid to a saucepan and add the creme fraiche. Boil then simmer, taste for seasoning and add the tarragon, then pour over the chicken and serve. You can freeze the casserole at the end of step 3. Cool and place in a freezer proof container. Thaw in the fridge overnight, reheat on the hob then carry on with step 4. Per serving: 380 calories, 15g fat (5g saturated), 14g carbohydrate