Creamy Chicken Tarragon in the Staub Cocotte, Perfect for Weeknight Dinners
Hello friends! My name is Adrianne and I write the food blog Sweet Caramel Sunday. I am thrilled to work with Everten to produce my recipe for Chicken Tarragon using the Staub Round Cocotte and the beautiful Ecology Ottawa Lichen Dinner Set. They are the products you see in the photos throughout this post and are of such high quality that it is a joy to cook and create with them. The Ecology dinner set is a unique and original set that allows you to make your food look simply irresistible! The light blue colour is the perfect complement to all sorts of foods and the unique shape of the bowls make you want to wrap both hands around and delight in the pure joy of homemade food. I absolutely love cooking with the Staub Cocotte. It is a must have for any home. Versatile, being able to use for cooking on the stove, in the oven or induction, the meals that you can create in it will come from the heart. Whether it is your favourite soup, stew or Sunday roast, they can all be done in the pot. You will thoroughly enjoy having such high-quality, long-lasting products as part of your kitchenware collection. I have cooked with many brands and products over the years as cooking is my all-time favourite thing to do! The Everten Love to Cook brand is up the top of the list for quality, service and home chef satisfaction. In my experience the Staub cast iron is the best brand that you can get, it is absolutely the highest quality. You will see plenty more recipes from me on the blog with these beautiful products and I encourage you to look at the entire range! Let’s have a look at the recipe!
INGREDIENTS – Serves 6
- 1 x 1.8kg free range chicken
- 200g bunch fresh tarragon leaves
- 500g sliced button mushrooms
- 1 tbsp dried tarragon
- 1 tsp dried fennel
- 1 head of garlic, skins removed and base cut off
- 3-4 bay leaves
- 500ml chicken stock
- 300ml cream
- 1 tbsp olive oil
- 40g butter
- Salt and pepper, to taste
Instructions
- Preheat oven to 200°c/400°F, gas 6
- Add ½ the butter and olive oil to base of Staub Cocotte, place chicken on top.
- Use a finger to gently pull the skin on top of the chicken up from the meat, place a knob of butter 2 bay leaves and 3-4 garlic cloves in, then tie the legs together with kitchen string.
- Set the stove to a medium temperature, place dutch oven onto stove, allow to sizzle and once butter is melted, remove from stove
- Cover the chicken with the fresh tarragon leaves, pour stock in, add dried fennel, season chicken with salt and pepper. Place remaining garlic cloves and bay leaves in stock surrounding the chicken.
- Place lid on your Cocotte and into the oven for 30 mins.
- After 30 mins, remove from oven, add mushrooms, cream and dried tarragon to pot. Use a pastry brush to move the mushrooms into the stock to form the creamy sauce.
- Place the chicken back in the oven for 1 hr 20 mins or until the chicken has browned sufficiently.
- Serve with mashed potatoes, steamed green beans, chopped parsley and fresh lemon wedges. Drizzle creamy mushroom sauce over chicken.
Preparing the chicken.
Adding the stock, fennel, garlic, and fresh tarragon.
Adding the mushrooms, cream, and dried tarragon.
Serve with mashed potatoes, green beans, and lemon wedges.
This is the kind of family favourite Saturday night recipe that will be loved by everyone! The home will smell amazing as it is cooking and once the chicken is in the oven, you can let it cook whilst you sit back with a glass of wine or watch the sun set. If you like, you can add cooked rice, your favourite vegetables or some crunchy potatoes gem! This recipe is easy and versatile, hope you enjoy it.
Next Read: How to Use a Staub Cocotte French Oven
