6chicken thighs, skin on & bone inSkin on & bone in will deliver the juiciest chicken. Reduce baking time if using chicken breasts or deboned thighs
500gwhite button mushroomssliced
1tspdried mixed herbs
125mldry white wine / de alcoholised wine or extra stock
1largebunch fresh tarragonleaves removed from stems
1largelemon zest and juice
brown & wild rice
salt and pepperto taste
olive oilfor cooking
Preheat oven to 200˚C. Season the chicken thighs well with salt and pepper. Heat a drizzle of olive oil in a deep ovenproof frying pan or buffet casserole.
Brown the chicken well until deeply golden on both sides. Remove from the pan and set aside.
Add the sliced mushrooms to the residual fat in the pan and cook on medium high heat until golden brown and they have released all of their moisture.
Add the onion and cook until soft.Add the garlic and dried herbs and cook for a minute until fragrant.
Deglaze the pan with the white wine and reduce. Pour in the chicken stock and turn the heat down to a gentle simmer.
Add half of the tarragon leaves, the lemon juice, zest and stir in the sour cream. Taste to adjust seasoning.
Add the browned chicken thighs into the mushroom sauce, making sure to nestle them in so that just the golden skin is sticking out.
Transfer pan to the oven and bake for 20 minutes, depending on the size of your chicken thighs, until cooked through.
Scatter the remaining half of the tarragon leaves all over the dish and add a little extra lemon zest and juice for brightness. Serve straight out of the warm pan alongside a fresh green salad and wild rice.