Ingredients

• 2 tbsp butter
• 3 tbsp olive oil
• 8 chicken thighs, bone in and skin removed
• 6 garlic cloves, sliced in half lengthways
• 4 large shallots, peeled and finely sliced
• 8 rashers smoked streaky bacon, rind removed and sliced into 2cm/¾in pieces
• 280g/10oz chestnut mushrooms, roughly chopped
• 400ml/14fl oz dry cider
• 4 tsp Dijon mustard
• 30g/1oz tarragon leaves, finely chopped
• 150ml/5fl oz double cream
• salt and freshly ground black pepper

Method

1. Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides until golden before removing and setting aside.

2. Heat the remaining tablespoon of olive oil in the casserole and add the garlic, shallots and bacon. Sauté for about 8 minutes, stirring often, until the shallots have softened and the bacon has started to colour.

3. Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook for about 20 minutes or until the chicken is cooked through.

4. Stir in the cream, bring back to a simmer and cook for 2 minutes with the lid off. Season with salt and pepper to taste, scatter over the remaining tarragon and serve.