This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this easy chicken recipes is one of our favourites. It is utterly delicious and dangerously moreish, and yet it couldn’t be simpler to make.
INGREDIENTS Serves 4
8 Skin on bone in Chicken thighs
4 tablespoons Dijon mustard we used wholegrain
1 tablespoon Extra virgin olive oil
black pepper
1 Garlic glove finely grated
6 tablespoons of Créme fraíîche
150 ml Dry white Vermouth
2 tablespoon Finely chopped Tarragon
Squeeze of lemon juice
10 g Unsalted butter
METHOD
Preheat the oven to 190ºC
Put the chicken thighs into a heavy roasting tin in which they can lie in a single layer, sitting snugly together with not much room around them, or into a 30cm shallow casserole.
In a small bowl, mix the mustard with the olive oil and spread this all over the skin of the chicken. Season with pepper (there’s a lot of salt in the mustard). Mix the garlic with the creme fraiche and dollop it on top if the chicken (it doesn’t have to be neat, as it will melt and run off the chicken once it goes into the oven). Pour in about 100ml of the vermouth, at the sides, so it runs underneath the chicken.
Cook for 40 minutes, adding the rest of the vermouth halfway through.
Put the chicken on a warmed plate and cover it with foil to keep warm.
Quickly bring the juices in the tin or casserole to boil and then reduce them a little so that they thicken. Add the Tarragon and lemon juice and whisk in the butter, bit by bit. Return the chicken to the sauce, then serve..
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