Serves 4
4 chicken thighs, skin on
1tbsp olive oil
100g mushrooms, halved
100g streaky bacon, sliced
1 onion, peeled and roughly chopped
1 jar creamy chicken concentrate
200ml water
salt and pepper
100ml creme fraiche
4tbsp fresh tarragon, chopped
100g frozen peas
Brown the chicken thighs in the oil for 2-3 mins on each side. Add the mushrooms, bacon and onion and cook for a further 5 mins.
Pour in the chicken concentrate, water and add some seasoning.
Bring to a light simmer and then cover and cook for 15 mins. Add the creme fraiche, tarragon and peas and simmer for a further 10 mins or until the chicken is tender.
Serve with new potatoes.
4 chicken thighs, skin on
1tbsp olive oil
100g mushrooms, halved
100g streaky bacon, sliced
1 onion, peeled and roughly chopped
1 jar creamy chicken concentrate
200ml water
salt and pepper
100ml creme fraiche
4tbsp fresh tarragon, chopped
100g frozen peas
Brown the chicken thighs in the oil for 2-3 mins on each side. Add the mushrooms, bacon and onion and cook for a further 5 mins.
Pour in the chicken concentrate, water and add some seasoning.
Bring to a light simmer and then cover and cook for 15 mins. Add the creme fraiche, tarragon and peas and simmer for a further 10 mins or until the chicken is tender.
Serve with new potatoes.
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