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Make this huge chicken casserole, then freeze half to enjoy another day. It makes a great midweek meal that's also healthy and hearty during these winter months.

COOKING TIME: 1 hour 30 minutes

SERVES: 8 people


2 tbsp olive oil
12 chicken thighs, halved
200g smoked bacon, cut into lardons
300g shallots, peeled and trimmed
3 celery sticks, finely chopped
3 garlic cloves, finely chopped
30g plain flour
200ml dry white wine
500g baby potatoes, halved if large
800ml chicken stock
2 tbsp dijon mustard
3 tbsp crème fraîche
2 tbsp finely chopped fresh tarragon


  1. Heat the oven to 180°C.
  2. Heat the oil in a pan over a medium heat. Add the chicken and brown for 5 minutes on each side until golden all over. Transfer to a bowl and set aside.
  3. Add the lardons to the pan and fry until crisp. Transfer to the bowl with the chicken.
  4. Add the shallots, celery and garlic to the pan, fry for a few minutes, then stir in the flour with plenty of salt and pepper. Stir in the wine until the sauce is smooth, then add the potatoes, stock and mustard. 
  5. Transfer to your casserole dish then put into the oven for 45 minutes, stirring halfway through. Remove the lid and return to the oven for 15 minutes.
  6. Remove from the oven, then stir in the crème fraîche and tarragon. Adjust the seasoning and serve sprinkled with the remaining tarragon and cracked black pepper.

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