Chicken, mushroom and tarragon ragout - delicious. magazine

Ingredients

• Ingredients
• Method
• Nutrition
• 5 tbsp olive oil
• 1 chicken, about 1.4kg, jointed into 8 (or 8 pieces of chicken – I like a mixture of bone-in, skin-on thighs and breasts)
• 3 banana shallots (echalion shallots), halved lengthways
• 400g chestnut mushrooms, larger ones halved
• 2 large onions, finely sliced
• 5 thyme sprigs
• 2 bay leaves
• 2 celery sticks, chopped
• 4 tbsp cognac or brandy (optional)
• 250ml white wine
• 750ml chicken or veg stock
• 320g carrots, peeled and halved lengthways if large
• 350g small turnips, peeled and quartered
• 200g celeriac, peeled and cut into 3cm cubes
• 20g parsley, fine stems and leaves only, chopped
• 20 tarragon leaves, chopped
• 1 tbsp dijon mustard
• Add the shallots to the pan, cut-side down, and cook them just long enough to caramelise the cut side. Add them to the casserole with the chicken.
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• 575kcals Calories
• 34g (7.8g saturated) Fat
• 35g Protein
• 15g (14g sugars) Carbs
• 7.9g Fibre
• 1.2g Salt