French Chicken, Leek and Tarragon One-Pot

Name: French Chicken, Leek and Tarragon One-Pot
Total time: 1 h 20 min
Cuisine: French
Ingredients: 6 bone-in, skin-on chicken thighs; 150 ml dry white wine; 700 ml chicken stock; 300 ml cream; 2 oz butter; 4 oz smoked bacon lardons, finely diced; 1 bay leaf; 1 medium onion, sliced; 3 clove garlic, minced; 1 tbsp dried tarragon; 1 tsp thyme; 5 oz carrots, sliced; 1 lb leeks; 2 tsp Dijon mustard; 3 tbsp plain flour; 10 baby potatoes; 2 tbsp olive oil; salt and black pepper, to taste; little bit of parsley to finish

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Video frame thumbnail for French Chicken, Leek and Tarragon One-Pot

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Servings not stated

80

Minutes

19

Ingredients

6 bone-in, skin-on chicken thighs
10 tbsp dry white wine
2.92 cup chicken stock
1 1/4 cup cream
2 oz butter
4 oz smoked bacon lardons, finely diced
1 bay leaf
1 medium onion, sliced
3 clove garlic, minced
1 tbsp dried tarragon
1 tsp thyme
5 oz carrots, sliced
1 lb leeks
2 tsp Dijon mustard
3 tbsp plain flour
10 baby potatoes
2 tbsp olive oil
salt and black pepper, to taste
little bit of parsley to finish (optional)

Steps

Notes from Nourishible

Use fresh leeks rather than frozen and the best chicken stock you can find. Adding the chicken's juices makes a big difference. Serve with crusty bread.

main coursefrenchchickenleekone-pot

French Chicken, Leek and Tarragon One-Pot

Ingredients

Steps

Notes from Nourishible

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