It is a wonderful pan casserole, ideal for a family dinner. The chicken is almost poached and is so tender, but full of flavor and melting goodness. It is also suitable for domestic freezing.

INGREDIENTS Of One-Pot French Chicken

  • 1 1/2 tablespoons olive oil
  • 1kg Coles RSPCA Approved Chicken Thighs, halved crossways
  • 1 carrot, peeled, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 100g bacon, chopped
  • 1 leek, thinly sliced
  • 200g cup mushrooms, quartered
  • 1 garlic clove, crushed
  • 1 teaspoon dried tarragon
  • 2 tablespoons plain flour
  • 1/2 cup (125ml) white wine
  • 2 cups (500ml) chicken stock
  • 1/2 cup (125ml) thickened cream
  • 2 tablespoons parsley, finely chopped
  • Steamed green beans, to serve
  • Crusty bread, to serve
  • Extra virgin olive oil, for dipping

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METHOD Of One-Pot French Chicken

  • Step 1 Heat 2 teaspoons of olive oil in a large heavy-bottomed saucepan over medium heat. Season the chicken. Cook, in batches, for 5 minutes or until golden. Transfer to a plate.
  • 2nd step Heat the remaining olive oil in the pan over medium heat. Add the carrot and celery and cook, stirring occasionally, for 5 minutes. Add bacon, leeks and mushrooms and cook, stirring occasionally, for 5 minutes or until bacon and mushrooms are golden. Add garlic and tarragon and cook 1 min. Or until aromatic.
  • Stage 3 Add the flour to the pan and cook, stirring, for 2 minutes. Gradually add wine and broth, stirring to combine. Return the chicken to the pan. Bring to a boil. Reduce the heat to low and cook for 20 minutes or until the chicken is cooked through. Stir in cream and parsley and cook 2 to 3 minutes. Season.
  • Step 4 Serve with beans, crispbread and extra virgin olive oil