What you’ll need: 2 tbsp olive oil 1 kg chicken thighs 1 chopped carrot 2 chopped celery sticks 1 sliced leek 100g chopped bacon or lardons Small glass of white wine 500ml chicken stock 125ml single cream 1 crushed clove of garlic Handful of roughly chopped parsley 1 tsp dried

What you’ll need:
2 tbsp olive oil
1 kg chicken thighs
1 chopped carrot
2 chopped celery sticks
1 sliced leek
100g chopped bacon or lardons
Small glass of white wine
500ml chicken stock
125ml single cream
1 crushed clove of garlic
Handful of roughly chopped parsley
1 tsp dried tarragon
200g quartered mushrooms
2 tbsp plain flour for thickening

Heat your oil in a large and heavy saucepan or casserole, and season then brown your chicken for five minutes. Remove the meat, and put to one side.

Second
Into the same pan, chuck the carrot, celery, bacon, leeks and mushrooms, and cook on a medium heat for 7-10 minutes or until the mushrooms and bacon are both golden and coated in the chicken juices. Add the garlic and tarragon, and cook for a further minute or two.

Third
Add the flour to the pan, and stir well in order to get everything lightly coated. Add the wine and stock gradually, stirring all the time, before returning the chicken and cooking for a good 20 minutes or so. Stir in the parsley and the cream, season well, and serve with bread and green beans.

Make this dish extra delightful by pairing it with Honeybear Chenin Blanc. Rustic French cooking which pairs up fruit with white meat is a sure success.