French Brasserie Inspired – Poulet à l’Estragon

After a recent trip to France, I couldn’t shake off memories of the classic french bistro cooking from my mind. This is a classic Southern French recipe and updated with a modern healthy dose of chickpeas, a lovely little discovery via HelloFresh. Surprisingly delicious with simple layers of flavours. This is possibly my favourite chicken recipe at the moment. That creamy mushroom sauce! ????

You will need the following to serve 4 people:

  • 8 chicken thighs on the bone
  •  3 tbsp of extra virgin olive oil
  • 500g of chestnut mushrooms
  • 4 cloves of garlic
  • 1 large onion
  • 2 tsp of thyme
  • 2 star anise
  • 2 tsp of turmeric powder
  • 2 tins of chickpeas
  • 1 tsp of seasalt
  • 1/2 tsp of black pepper
  • 250 ml of chicken stock
  • 1/2 lemon

Step-by-Step Instructions:

  1. Chop all of the mushroom into slices and slice onions into small pieces
  2. Heat olive oil in a large sauce pan and stir in onions for 2 minutes until soft. Then, put in all of the sliced mushroom, allow them to cook in the pan for 2 minutes. Put in all of the garlic and continue to cook for a further 4 minutes before adding the star anise, thyme, turmeric powder and chickpeas. Watch the mushrooms carefully as it reduces in size by half, and then it is then ready to be put aside.
  3. Use a flat grill pan, put on high heat and place the chicken thighs skin down on the pan. Allow it to sit for 7 minutes. Check regularly to make sure it doesn’t burn, but rather turning into a shade of beautiful golden yellow. The smell at this point is just divine! (Tip: put a lid on the chicken to ensure it is flat against the pan and the skin will turn crispy!)
  4. Sprinkle a good grind of salt and pepper on the non-skin side of the chicken thighs, and then turn them over before pouring all of the chicken stock into the pan. Cover with the lid, bring it to a boil and then reduce to simmer for 7 minutes.
  5. Lastly, check that the chicken is done by piercing the thigh meat to see if the juices run clear. Heat up the mushroom and chickpeas mixture before mixing in the chicken and the stock. Remove the star anise and serve with a good splash of lemon juice!

Hope you enjoy it and bon appétit!

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