Chicken Casserole

Serving for 4 persons

Ingredients

8 large chicken thigh fillets
Salt and pepper for seasoning
2 tablespoons of oil
6 shallots, cut into quarters
8 new potatoes, halved (or quartered, if large)
3 cups of sparkling white wine
2 cups of peas, fresh or frozen (defrosted)
1 tablesppon of butter
Small bunch of tarragon (chopped)

Method

1. Preheat the oven to 350 °F ( 180 °C). Season the chicken thigh fillets with salt and pepper.

2. Heat the oil in a large oven proof casserole dish on a medium heat. Place the chicken thigh fillets skin-side down into the oil and cook until the skin is brown and crispy (approximately 5 minutes each side)  Remove the chicken from the dish and set aside. Reserve 3 tablespoons of fat in the casserole dish and discard the rest.

3. Using the same casserole dish, add the potatoes to the reserved fat and cook over a high heat until browned (approximately 10 minutes) . Add the shallots and cook for a further 2 minutes.

4. Add the sparkling white wine and boil for 1 minute. Return the chicken pieces to the casserole dish, then place in the oven for 40 minutes.

5. Add the peas to the dish and cook for a further 5 minutes.

6. Remove from the oven and dot the chicken thighs with equal amounts of butter and let it melt all over the chicken. Sprinkle the tarragon all over the casserole and serve.