This is so simple (do I say that a lot?) but honestly so good. It’s a great way of jazzing up the humble chicken thigh, although drumsticks, legs and breasts would all work fantastically, but reduce the cooking time for breasts to 25 minutes. The combination of the tarragon, Dijon mustard and creme fraiche is decadent and although easy, will taste like you’ve gone to a lot of bother.
8 chicken thighs
4 cloves garlic - crushed
200g chestnut mushrooms - sliced
2 teaspoons Dijon mustard
1 tablespoon chopped tarragon
400ml creme fraiche
Preheat the oven to 190 degrees.
Colour the chicken on both sides then set aside. Add the onion to the pan and soften until golden. Add the garlic and mushrooms and cook for 5 minutes. Stir in the mustard, tarragon and creme fraiche, saving a few tarragon leaves to serve. Bring to a very gentle simmer. Return the chicken (skin side up) to the pan and place in the oven without a lid for 35-40 minutes.