Make it easy

Chicken in tarragon

Makes: 4 Preparation time: 20 minutes

8 chicken thighs, trimmed of excess fat

Sea salt and freshly ground black pepper

1 tbsp butter

1 tbsp olive oil

4 garlic cloves, skin on and lightly crushed

1 lemon, quartered

8 spring onions, topped and tailed

1 tbsp tarragon, chopped, plus whole leaves to garnish

50ml dry white wine (or chicken stock)

150ml chicken stock

2 tbsp full-fat crème fraîche

Salt and pepper to season

To serve:

Garden peas

Tarragon leaves

● Season the chicken with salt and pepper.

● Place a large, lidded, heavy-based pan on the hob on a mediumto-high heat and add the butter and olive oil. (Or use a Cuisinart multicooker. Heat to medium-high and when the green light shows, add the butter and oil.)

● Add the chicken thighs, skin side down. Cook for several minutes, so the skin begins to colour.

● Turn the chicken thighs over and cook for several minutes more, adding the garlic, lemon wedges, spring onions and chopped tarragon.

● Continue to cook, with the lid off, for

7-10 minutes, until the chicken has been evenly browned.

● Add the wine (if using) and allow to bubble, until the sauce is slightly reduced.

● Add the stock and stir to combine.

● Place the lid on the pan and reduce the heat to medium-low. Cook for

20 minutes or until the chicken is thoroughly cooked through.

● Stir in the crème fraîche, season to taste, and heat through for another 5 minutes.

● Serve the chicken with the peas and a generous helping of sauce.

● For the finishing touch, scatter with the tarragon leaves to garnish.