200g pack smoked bacon lardons
8 essential Waitrose British chicken thighs, excess fat trimmed, patted dry
750g Jersey Royals or other small waxy potatoes, thinly sliced
1 large onion, finely sliced
500ml fresh chicken stock
3 tbsp essential Waitrose double cream
½ x 20g pack tarragon, roughly chopped
1. Cook the lardons in a large casserole (or deep, heavy-based pan) set over a medium-high heat, until crisp (about 7-9 minutes). Remove with a slotted spoon and set aside. Season the chicken and sear, skin-side down, for 6-8 minutes, or until very crisp. (Do this in batches, if necessary.) Turn and sear on the other side for 2-3 minutes, then set aside with the bacon.
2. Add the potatoes, onion and stock to the pan, and season. Place the thighs on top, pressing them just into the stock but making sure the skin is uncovered. Scatter with the lardons, then simmer for 20-25 minutes, until the potatoes are tender and the chicken is cooked through.
3. Rest for 5 minutes, then divide the chicken thighs between 4 plates. Stir the double cream and chopped tarragon through the potato mixture and serve with steamed green vegetables, if liked.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
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