top of page

Creamy Chicken with Mushrooms & Tarragon


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.

Serves 4


8 chicken thighs

2 onions

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.

2,633 views0 comments

Recent Posts

See All

Pot Roast Chicken with Peppers Olives & Anchovies

It’s that time of year when one pot cooking comes into its own. Here is a delicious pot roast chicken which sits on a sauce that is full of rich delicious flavour. So easy to make and a total joy to e


bottom of page