Chicken in White Wine and Tarragon Cream

Serve with rice.


  • 4 chicken legs (jointed and skinned)
  • 1 medium onion (diced)
  • 4 slices smokey bacon (diced)
  • 12 button mushrooms (quartered)
  • 2 tblsp sunflower oil
  • 2 cloves garlic (crushed)
  • 1 large carton cream
  • 4 sprigs tarragon (chopped)
  • 1 glass white wine
  • ½ chicken stock cube (crumbled)
  • salt and pepper


  1. Cook onion over low heat for 10 minutes then add the bacon and garlic.
  2. Add the chicken and white wine, cover and cook gently for 20 minutes.
  3. Add the crumbled stock cube, cream and mushrooms and cook for another 10 minutes before adding the tarragon, salt and pepper.
  4. Serve with rice.


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