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
 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.
 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.
 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.

Bistro chicken with mushroom, bacon &amp; 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 
<ul>
<li>1 tablespoon olive oil </li>
<li>2 whole chicken legs </li>
<li>1 onion, finely diced </li>
<li>2 rashers streaky bacon, diced </li>
<li>Handful of button mushrooms, thinly sliced </li>
<li>2 teaspoons dried tarragon </li>
<li>2 teaspoons wholegrain mustard </li>
<li>¼ cup white wine (optional) </li>
<li>½ cup vegetable or chicken stock </li>
<li>½ cup creme fraiche </li>
<li>½ teaspoon sea salt + grind of black pepper </li>
</ul>
<ol>
<li> 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.</li>
<li> 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.</li>
<li> Serve with roasted or mashed potatoes, pasta or rice and a simple green salad.</li>
</ol>
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.

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?