Creamy Chicken Tarragon

Serves: 4

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Total Time: 120

Prep Time: 15

Cook Time: 105

• 4-8 Chicken thighs (you can use 4 breasts if you prefer, but it is a better flavour with thighs)
• 2 clove(s) garlic, crushed
• 1  Onion, chopped
• 6  oz mushrooms, chopped
• 0.25 pint(s) chicken stock
• 0.25 pint(s) fresh orange juice
• 1 bunch(es) fresh tarragon chopped or tbsp dried salt and pepper to taste
• 5  fl oz creme fraiche

Method

1. This is a version of a recipe that my sister in law used to use and its an absolute favourite of my two sons and my husband. It is easy to make and cooks in the oven either quickly or slowly and so is extremely versatile. The recipe is for four people and will keep warm in a low oven for latecomers without spoiling.
2. Skin and chop the chicken pieces into bite size pieces and put into an ovenproof casserole dish. Add all the other ingredients except the creme fraiche and stir to mix round. Put into the oven at 180 C for about 1 1/2 hours. Take the dish out and stir in the creme fraiche, put back into the oven for another 15 minutes. Serve on a bed on rice or with mashed potatoes, plus a green vegetable. You can cook it on a lower heat for longer or turn the oven down to keep it warm and it will stay perfect.

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