One-Pot Tarragon Chicken, Mushrooms & Rice
by John Whaite
45-50 minutes cooking
Tarragon was made for chicken and mushrooms. Its muted aniseed flavour is somehow both bold and gentle; the sponginess of the mushrooms just soaks up the tarragon and their earthiness marries with it beautifully. The second wonder of this dish is its simplicity – just throw everything into the pan, place the chicken on top and roast.
800ml chicken stock
150ml dry white white
225g basmati rice
200g mixed mushrooms, finely sliced
1 banana shallot, finely sliced
2 tbsp finely chopped fresh tarragon leaves
6–8 chicken thighs
Sea salt flakes and freshly ground black pepper
Preheat the oven to 200°C/180°C fan/gas mark 6.
Put the chicken stock and wine into a large, shallow ovenproof casserole and bring to the boil. Put the rice into a sieve and rinse under the cold tap until the water runs clear.
When the liquid is boiling, add the rice, mushrooms, shallot and tarragon with a pinch of salt and pepper and stir to combine. Place the thighs, skin-side up, on top, drizzle them with oil and sprinkle over a little salt and pepper. Cook in the oven, uncovered, for 45–50 minutes, until the chicken is deeply bronzed and the rice is tender. Serve immediately.