Chicken, tarragon and white wine stew recipe
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 method
- 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
of the reference intake
- 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 recipe.
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.