Braised Garlic Chicken With Carrots & Celery, & Sunflower Seed & Tarragon Cream - Cuisine Magazine -

Ingredients

• ½ cup raw sunflower seeds
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 tablespoon nutritional yeast
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• 2 tablespoons finely chopped tarragon
• 6 chicken thighs
• 1 onion, finely chopped
• 40 cloves garlic, unpeeled but loose skin removed
• 400g baby carrots
• 8 celery stalks, halved and destringed
• ½ cup dry vermouth or white wine
• ¾ cup chicken stock
• 4 stalks thyme
• crusty bread or mashed potatoes to serve