Bistro chicken with mushroom, bacon & tarragon cream sauce
A bistro is, in its original Parisian form, a small restaurant, serving moderately priced and uncomplicated meals in an unflashy setting. The food that’s served is typically French home-style cooking, slow-cooked food that is comforting and not extravagant.
Simple creamy deliciousness, this chicken dish never fails to have me in raptures.
Serves 2
- 1 tablespoon olive oil
- 2 whole chicken legs
- 1 onion, finely diced
- 2 rashers streaky bacon, diced
- Handful of button mushrooms, thinly sliced
- 2 teaspoons dried tarragon
- 2 teaspoons wholegrain mustard
- ¼ cup white wine (optional)
- ½ cup vegetable or chicken stock
- ½ cup creme fraiche
- ½ teaspoon sea salt + grind of black pepper
- Heat oil in a medium pan and fry the chicken pieces until golden on both sides. Remove from the pan. Fry the onions and bacon for 5-7 minutes, until the onions have softened and the bacon has given up its fat. Add in the sliced mushrooms and cook for 3 minutes then pop the chicken back into the pan. Add the tarragon, mustard and wine and simmer for 2 minutes. Pour in stock, cover and simmer for 20-30 minutes.
- Stir in creme fraiche and seasoning and simmer for 5 minutes until it’s lovely and creamy. Taste to see if it needs more salt or pepper.
- Serve with roasted or mashed potatoes, pasta or rice and a simple green salad.
Nici’s tip:
Sour cream will work in place of creme fraiche.
Use bone in thighs or drums if you can’t find the whole leg.
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