Bistro chicken with mushroom, bacon & tarragon cream sauce 

A bistro is, in its original Parisian form, a small restaurant, serving moderately priced and uncomplicated meals in an unflashy setting. The food that’s served is typically French home-style cooking, slow-cooked food that is comforting and not extravagant. 

Simple creamy deliciousness, this chicken dish never fails to have me in raptures. 

Serves 2 

• 1 tablespoon olive oil 
• 2 whole chicken legs 
• 1 onion, finely diced 
• 2 rashers streaky bacon, diced 
• Handful of button mushrooms, thinly sliced 
• 2 teaspoons dried tarragon 
• 2 teaspoons wholegrain mustard 
• ¼ cup white wine (optional) 
• ½ cup vegetable or chicken stock 
• ½ cup creme fraiche 
• ½ teaspoon sea salt + grind of black pepper 

1. Heat oil in a medium pan and fry the chicken pieces until golden on both sides. Remove from the pan. Fry the onions and bacon for 5-7 minutes, until the onions have softened and the bacon has given up its fat. Add in the sliced mushrooms and cook for 3 minutes then pop the chicken back into the pan. Add the tarragon, mustard and wine and simmer for 2 minutes. Pour in stock, cover and simmer for 20-30 minutes.
2. Stir in creme fraiche and seasoning and simmer for 5 minutes until it’s lovely and creamy. Taste to see if it needs more salt or pepper.
3. Serve with roasted or mashed potatoes, pasta or rice and a simple green salad.

Nici’s tip: 

Sour cream will work in place of creme fraiche. 

Use bone in thighs or drums if you can’t find the whole leg.