Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chicken, tarragon and white wine stew recipe

28 ratings

Serve up this autumnal dish for the perfect midweek meal. Tender chicken thighs are simmered with white wine, cannellini beans and tarragon and served with warm crusty bread in this comforting recipe. Use the leftover stew the next day to make a creamy Chicken and ricotta galette, see tip, below. See method

Serves 4
15 mins to prepare, 1 hr 30 mins to cook
486 calories / serving
Gluten-free

Ingredients

2 tbsp olive oil
12 skinless and boneless chicken thigh fillets
1 large onion, finely chopped
3 cloves garlic, finely chopped
handful tarragon leaves, chopped
350ml white wine
6 leeks, trimmed and finely chopped
3 x 400g cans of cannellini beans, drained and rinsed
700ml chicken stock
crusty bread, to serve

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
405kj
486kcal 24%
Fat
24g 34%
Saturates
6g 29%
Sugars
6g 7%
Salt
0.8g 13%

of the reference intake
Carbohydrate 18.5g Protein 43.6g Fibre 6.3g

Method

Preheat the oven to gas 6, 200°C, 180°C fan. Heat half the oil in a large, lidded casserole pot and add the chicken thighs, seasoning well with salt and pepper. Cook the chicken on both sides until lightly golden, then remove and put to one side.
Add the remaining oil, then add the onion and cook for 2 mins until beginning to soften. Add the garlic and cook for 1 min. Stir in the tarragon and add the wine. Let it bubble for 2 mins, then add the leeks and cook for 5 mins more.
Return the chicken pieces to the pot, stir in the beans, and pour in the stock. Let it bubble for a few minutes, then put the lid on and put it in the oven for about 1 hour or until chicken is tender. Spoon into 4 bowls, garnish with chopped tarragon and serve with warm, crusty bread.

Tip: Keep the leftover stew in a covered dish in the fridge for up to 3 days to make this Chicken and ricotta galette.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.