Chicken, mushroom and tarragon ragout - delicious. magazine

Name: Chicken, mushroom and tarragon ragout - delicious. magazine
Ingredients: 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

www.deliciousmagazine.co.uk

This traditional French chicken and mushroom ragout is perfect both on its own, or spooned over a mound of buttery mashed potato.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

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