DukesHill Products
4 skin on DukesHill Chicken Thighs (or 2 chicken legs)
Regular price
Regular price £0.00 Sale price £7.95
Other Ingredients
½ tsp salt
freshly ground black pepper
3 tbsp olive oil
8 spring onions, chopped into 1” pieces
3 garlic cloves, chopped finely
2 carrots, chopped into 1” chunks
10g fresh tarragon, leaves only
2 tbsp crème fraiche
2 tsp Dijon mustard
500ml chicken stock


Rated 5 stars by 1 users

Sometimes the simple things in life give us the most pleasure and this casserole dish is a classic example of that. Gently flavoured with tarragon, the chicken is cooked until beautifully tender.
Category Dinner
Serving 2
Prep Time 20 minutes
Cook Time 1.35 hours


  1. Step 1 Pre heat oven to 180°C/160°C fan/gas mark 4.

  1. Step 2 Heat 2 tbsp olive oil in a casserole dish over a medium to high heat. Season the chicken and brown in the dish for 10 mins until browned all over. Transfer to a plate.

  1. Step 3 Add the remaining 1 tbsp oil to the casserole dish and turn the heat down to a low to medium heat. Add the spring onions, carrots and garlic to the dish and gently sauté for 5 minutes.

  1. Step 4 Add the mustard, tarragon and stock and gently stir. Bring to a gentle simmer before stirring through the crème frâiche.

  1. Step 5 Return the chicken to the dish and push down so the chicken is mostly covered. Transfer to the oven uncovered for 50 mins – 1 hour until the chicken is browned, comes away from the bone easily and the liquid has reduced a little.

  1. Step 6 Season to taste and serve with creamy mashed potato and green veg.

Shop The Ingredients