French tarragon and lemon chicken casserole

Tarrogan chicken


  • 2 kg skin on and bone in, chicken pieces
  • 1 Tbsp olive oil
  • Sea salt and ground black pepper plus white pepper
  • 10 small sprigs of tarragon (or freeze dried tarragon)
  • 1 Tbsp lemon zest (NB not the pith)
  • 1 Tbsp lemon juice
  • 3 cloves garlic, sliced
  • 2 fennel bulbs, trimmed and sliced (If none then sliced onion or leeks and onion also fine)
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 1 tsp cornflour to thicken if necessary


  1. Preheat the oven to 180 degrees. Heat a heavy ovenproof casserole dish on the stovetop on high heat.
  2. Score the chicken, drizzle with oil, and sprinkle liberally with salt and pepper.
  3. Fry the chicken for 6 to 8 mins on both sides until well browned. Remove to casserole dish.
  4. Add the Tarragon; garlic; lemon zest; and fennel (I used sliced onion) and cook with the chicken bits until light brown.
  5. Return the chicken to the dish with the wine and stock and bring to a simmer.
  6. Transfer to the oven and roast for 20 to 25 minutes or until the chicken is cooked through.
  7. If you prefer your sauce to be thickened then add 1 teaspoon of cornflour to the chicken stock.
  8. Serve on a bed of rice or couscous and a green salad or veggies.




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