Chicken, tarragon and white wine stew recipe

Name: Chicken, tarragon and white wine stew
Yield: Serves 4
Ingredients: 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

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 tip, below.

See method

Serves 4
15 mins to prepare, 1 hr 30 mins to cook
486 calories / serving

Gluten-free

Shop your ingredients

Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco British Chicken Thigh Fillets 1Kg
12 skinless and boneless chicken thigh fillets
£7.25
£7.25/kg
Tesco Brown Onions Loose
1 large onion, finely chopped
£0.11
£0.95/kg
Tesco Large Garlic
3 cloves garlic, finely chopped
£0.50
£0.50/each
Tesco Tarragon 20G
handful tarragon leaves, chopped
£0.50
£25.00/kg
Vineyards Zesty White Wine 75Cl
Aldi Price Match
350ml white wine
£3.49
£4.65/litre
Tesco Leeks 500G
Aldi Price Match
6 leeks, trimmed and finely chopped
£1.37
£2.74/kg
Tesco Cannellini Beans Water 400G
Aldi Price Match
3 x 400g cans of cannellini beans, drained and rinsed
£0.45
£1.83/kg DR.WT
Tesco Finest Chicken Stock 450Ml
700ml chicken stock
£2.60
£5.78/litre
Tesco Multiseed Batch Medium Sliced White Loaf 800g
crusty bread, to serve
£1.30
£1.62/kg

Method

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.

Cook once, eat twice tip: Keep the leftover stew in a covered dish in the fridge for up to 3 days then use to to make ours Chicken and ricotta galette.