Bistro Chicken with Bacon, Tarragon and Crème Fraîche
Photography by Josh Griggs.
A classic French recipe I’ve been cooking for years, I never tire of it. A bowl of super creamy mashed potatoes and cooked green beans are the perfect accompaniments.
Serves: 2
INGREDIENTS
1 tablespoon each olive oil and butter
2 whole chicken legs(thigh and drumstick)
sea salt and ground pepper
2 cloves garlic, crushed
1½ cups chicken stock
1 tablespoon whole grain mustard
1 medium brown onion,finely chopped
4 rashers streaky bacon, thinly sliced
1 teaspoon dried tarragon
1 teaspoon Dijon mustard
2 tablespoons crème fraîche
1 tablespoon finely chopped parsley
METHOD
Heat the olive oil and butter in a sauté pan over a medium heat. Season the chicken with salt and pepper and cook, skin side down, for 10 minutes. Turn over and cook for 2 minutes. Transfer to a plate and set aside.
Add the onion, bacon, tarragon, garlic and a pinch of salt to the pan. Cook until the onions are soft. Add the stock and bring to a boil. Add the chicken with any juices, cover and cook over a gentle heat until the chicken is fully cooked, about 15 minutes. Whisk together the mustards and crème fraîche, stir into the pan and simmer for 5 minutes. Scatter over the parsley.
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Issue #97
As we rapidly approach the shortest day of the year, the latest issue of dish is set to inspire and delight with a fabulous round-up of mid- winter dishes. We start with the humble-yet delicious sausage, which we celebrate it in all its forms. From there it’s all about extreme comfort food with soothing pasta bakes and irresistible puddings. Love a good pie? We share five of our all-time favourites, with luscious fillings encased in crisp, flaky pastry. The cooler weather invites us to slow down, and we do just that with a selection of tender braises which contrast perfectly with our epic, time-saving Food Fast section.