French chicken tarragon

Ingredients

8 chicken thighs, skin on

1 medium red onion, chopped 2 garlic cloves, chopped

3 Tbsp tarragon leaves, chopped 3 Tbsp clarified butter

1 Tbsp olive oil

1 cup chicken stock

½ cup white wine

200ml cream

Salt and white pepper to taste Grated zest of half a lemon

1 Tbsp lemon juice

1 punnet baby courgettes, topped, tailed and sliced

3 Tbsp olive oil

1 cup frozen peas

Salt and white pepper to taste

Method

• Preheat the oven to 220°C.

• Sauté thighs in clarified butter and a little olive oil, first the skin side until well browned, then the underside. Remove them to a side dish.

• Sauté onion, garlic and tarragon in the same pan. Add white wine and cook for 5 minutes, gently, then add the chicken stock.

• Season with salt and pepper. Add the lemon juice and zest.

• Transfer to the oven and bake for 15 minutes at 220°C then turn the heat down to 180°C and cook for another 45 minutes. About 15 minutes before the end of this cooking time, remove the lid and continue cooking for the sauce to thicken and be enriched.

• Meanwhile, boil the peas in water with a little salt until just tender. Drain.

• Cook the courgettes in a saucepan in olive oil, stirring, until they are tender and take on a bit of colour.

• Stir the peas and courgettes into the sauce immediately before serving the dish.