We've recreated this French classic. A chicken thighstew, made with a tomatoey sauce, bacon lardons, button mushrooms and plenty of herbs. It's delicious served with mashed potato and steamed seasonal vegetables.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
Cal/Serv:
479
Ingredients
1tsp.
vegetable oil
40g
plain flour
6
bone-in skin-on chicken thighs
1
large onion, finely chopped
200g
bacon lardons
100g
button mushrooms
1
garlic clove, crushed
2Tbsp.
tomato puree
175ml
dry white wine
400ml
chicken stock
450g
vine tomatoes, roughly chopped
2Tbsp.
fresh tarragon, finely chopped
2Tbsp.
fresh parsley, finely chopped
Directions
Step 1Heat oil in a large casserole dish over medium heat. Put flour in a large bowl and season. Add chicken and toss to coat. Shake excess flour from chicken, add to dish and brown all over, in batches if necessary. Remove to a plate and set aside.
Step 2Add onion and bacon to the dish and cook, stirring, until onion has softened, around 10min. Add mushrooms, garlic and tomato purée and cook 2min. Increase heat to medium-high and add the wine, stirring. Bubble until reduced by half.
Step 3Add stock, tomatoes and tarragon and bring to the boil. Return chicken to the pan, reduce to a simmer and cook for 30-35min until the chicken is cooked through. Season, stir in parsley and serve with mashed potato and steamed green vegetables, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
