Chicken Thighs with Mushrooms, Tarragon & Dijon Cream

Name: Chicken Thighs with Mushrooms, Tarragon & Dijon Cream
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: European, British
Ingredients: 8 bone-in, skin-on chicken thighs; 1 tsp fine salt; ½ tsp black pepper; 1 tbsp olive oil; 150 g pancetta or smoked streaky bacon, diced; 400 g chestnut mushrooms, sliced; 1 large leek, halved and sliced; 2 shallots, finely sliced; 3 garlic cloves, finely chopped; 150 ml dry white wine; 300 ml chicken stock; 1 tbsp Dijon mustard; 1 tsp wholegrain mustard; 150 ml double cream; 1 tbsp fresh tarragon, chopped; 1 tsp fresh thyme leaves, or ½ tsp dried thyme; 1 tsp Worcestershire sauce; 1 tsp lemon juice; Salt and black pepper, to taste; Black pepper, to taste; 800 g baby potatoes, halved if large; 1½ tbsp olive oil; 3 garlic cloves, lightly crushed; 1 tsp thyme leaves; Salt; Black pepper

15 steps

Prep:20minCook:50min

A cosy one-pan chicken dish with crisp-skinned thighs, deeply browned mushrooms, leeks, pancetta and a creamy white-wine sauce sharpened with Dijon and fresh tarragon.

Updated at: Sat, 29 Aug 2026 14:41:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories1122.2 kcal (56%)

Total Fat75.4 g (108%)

Carbs47.5 g (18%)

Sugars4.4 g (5%)

Protein51.7 g (103%)

Sodium2013.8 mg (101%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

Start the potatoes

Step 1

Heat the oven to 200°C fan / 220°C conventional. Toss the potatoes with olive oil, garlic, thyme, salt and pepper.

Step 2

Spread over a roasting tray and roast for 35–45 minutes, turning once, until deeply golden and crisp.

Brown the chicken

Step 3

Pat the thighs dry and season with salt and pepper.

Step 4

Heat a large ovenproof frying pan or shallow casserole over medium-high heat with the olive oil. Place the chicken in skin-side down and cook for 6–8 minutes without moving too much, until the skin is deeply golden. Turn and cook the other side for 2 minutes. Remove to a plate.

Crisp the pancetta

Step 5

Add the pancetta to the same pan. Cook for 3–4 minutes until browned and starting to crisp. Remove about a third and keep it aside for finishing.

Brown the mushrooms

Step 6

Add the mushrooms to the pan. Increase the heat if needed and cook for 6–8 minutes until their water has evaporated and they are properly browned. Avoid crowding or stirring constantly; you want colour.

Add the aromatics

Step 7

Add the leek and shallots. Cook for 4–5 minutes until softened.

Step 8

Add the garlic and thyme and cook for another 30 seconds.

Build the sauce

Step 9

Pour in the white wine and scrape up the browned bits from the pan. Let it reduce for 2–3 minutes.

Step 10

Add: chicken stock Dijon wholegrain mustard Worcestershire sauce Stir well and bring to a gentle simmer.

Roast the chicken in the sauce

Step 11

Return the chicken thighs to the pan skin-side up. Try to keep the skin above the liquid so it stays crisp. Transfer the pan to the oven and cook for 20–25 minutes, until the chicken is cooked through. If checking with a thermometer, aim for at least 75°C in the thickest part, away from the bone.

Finish the sauce

Step 12

Remove the chicken to a warm plate.

Step 13

Put the pan back over medium heat. Stir in the cream and simmer for 3–5 minutes until the sauce lightly thickens.

Step 14

Add the chopped tarragon and lemon juice. Taste and adjust with salt, pepper or a little extra Dijon if needed.

Serve

Step 15

Spoon the creamy mushroom, leek and pancetta sauce onto plates. Top with 2 chicken thighs per person and scatter over the reserved crispy pancetta. Serve with the garlic-thyme roast potatoes and plenty of sauce.