Serve this hotpot of creamy chicken with crusty bread to mop up the sauce or with rice as a heart-warming supper. Use a dry, crisp white wine like Sauvignon Blanc or Pinot Grigio here – one that has a fair amount of acidity and alcohol content, which will help tenderise the chicken legs during the slow cooking time. This is an ideal recipe for a slow cooker!
Ingredients
Serves 4
- 2 tbsp olive oil
- 4 chicken legs
- 1 large onion, thinly sliced
- 1 head of garlic, cloves separated and peeled
- 3-4 tarragon sprigs
- 600 ml white wine
- 500 ml chicken stock
- Splash of double cream or crème fraîche
- Handful of chopped flat-leaf parsley
- Sea salt and black pepper
Method
- Preheat the oven to 200C (180C fan). Heat the oil in a large casserole over a medium-high heat. Season the chicken all over, add it to the casserole and brown in the oil, then remove and set aside.
- Add the onion to the casserole and cook gently for 10 minutes until softened. Add the garlic cloves, chicken, taragon, white wine and stock and bring to the boil.
- Cover with a lid, transfer to the oven and cook for 45 minutes. Remove the lid and cook for a further 20 minutes or until the chicken is very tender.
- Transfer the chicken to a serving dish to rest, then return the casserole to a medium-high heat and bubble the sauce away a little more until it coats the back of a spoon.
- Add the cream or crème fraîche, check the seasoning then stir in the parsley. Spoon the sauce over the chicken and serve.
