Chicken cream tarragon casserole

It’s comforting, warm, simple to make, full of taste, meaty, 100% healthy. What on earth are you waiting for?

Serves 1


2 chicken thighs
1 tbsp coconut oil
20g butter
½ a leek, sliced
4 large mushrooms, sliced
2 cloves garlic, sliced
1 tsp dried tarragon
200ml chicken or vegetable stock
2 tbsp double cream


  1. Pre heat oven to 200 degrees.
  2. Season the skin of the chicken with salt and pepper.
  3. Add oil to a small lidded flame proof casserole dish
  4. Place chicken thighs in the pan skin side down and fry until golden brown. Turn and cook the meat side for 2 minutes until coloured.
  5. Remove the chicken to a plate and add butter to the pan
  6. Add the leeks, mushrooms, garlic and tarragon to the pan and fry gently.
  7. When vegetables are softened pour in the stock and cream, season with salt and pepper and simmer for a minute or so.
  8. Return the chicken to the pan, pouring some of the sauce over both thighs.
  9. Put the lid on and place in the preheated oven for 45 minutes.
  10. Remove from the oven and check that the chicken is cooked and that the sauce has thickened.
  11. If you prefer your chicken skin crisp take the chicken thighs from the sauce and place on a tray and return to the oven for 5 minutes.
Now Boris Beat Obesity!

Now Boris Beat Obesity!

Have a read of Jon Gaunt’s Sputnik column about Boris Johnson’s drive to cut obesity: Boris has...