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Roasted Chicken, Mushroom, Tarragon Sauce

HG Walter

1 hour 5 minutes

Total Time

10 minutes

Prep Time

55 minutes

Cook Time

2

Feeds

An effortlessly simple yet delicious roasted chicken thigh recipe that's great for a midweek meal or special enough for a weekend date night dinner.
Roasted Chicken, Mushroom, Tarragon Sauce

Ingredients

  • 4 boneless, skin-on chicken thighs
  • 350g mixed wild mushroom - picked, washed and chopped
  • 100g button mushroom - washed and chopped
  • 2 medium shallots - sliced
  • 4 cloves of garlic - sliced
  • 25g butter
  • 50ml brandy
  • Teaspoon Dijon mustard
  • 500ml chicken stock
  • A few springs on tarragon - picked and chopped
  • A few sprigs of flat-leaf parsley - picked and
  • chopped
  • 250ml double cream

1

Season the thighs all over with salt and pepper. Heat a heavy-based saucepan or casserole dish, add a splash of vegetable oil and colour the thighs, skin side down until golden brown.

2

Remove the thighs from the pan and reduce the heat slightly. Add the chopped button mushrooms along with the butter. Fry the mushrooms until most of the liquid has evaporated and the mushrooms have started to caramelize.

3

Add the shallot and garlic with a pinch of salt and sweat on low heat until softened. Increase the pan's heat, add the wild mushrooms, and cook for a few minutes until wilted.

4

Deglaze the pan with the brandy, reduce the liquid, then add the chicken stock. Bring the sauce to a boil, and add the coloured chicken thighs to the pan, skin side up. Cook in a preheated oven at 160oc for 25-30 minutes.

5

Remove the pan from the oven, remove the chicken thighs and reduce the sauce to the required consistency on the hob. Finish the sauce by adding the cream, mustard, parsley and tarragon, and season to taste. Ensure the sauce is heated through before adding the thighs back to the pan and serve.

Ingredients

  • 4 boneless, skin-on chicken thighs
  • 350g mixed wild mushroom - picked, washed and chopped
  • 100g button mushroom - washed and chopped
  • 2 medium shallots - sliced
  • 4 cloves of garlic - sliced
  • 25g butter
  • 50ml brandy
  • Teaspoon Dijon mustard
  • 500ml chicken stock
  • A few springs on tarragon - picked and chopped
  • A few sprigs of flat-leaf parsley - picked and
  • chopped
  • 250ml double cream

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