INGREDIENTS
4 free range chicken thighs, skin on
1 cup Brut champagne
4 tbls dry tarragon
1 punnet of sliced white mushrooms
2 tbls butter
olive oil
1 red onion finely chopped
Himilayan salt
ground black pepper
freshly squeezed lemon juice
METHOD
Add a little olive oil and one tablespoon of butter to an oven proof skillet. Brown the chicken, skin side down first. Remove the chicken from the pan and add the onions. Sauté for a few minutes. Add the salt, pepper and two tablespoons of tarragon. Mix well and sauté for a few minutes. Add the champagne and mix. Put the chicken back into the pan, skin side up and with a spoon, coat the chicken with the pan mixture making sure there is no onion on top of the chicken. Put the skillet in the oven on 200° C for 45 minutes or until the chicken is cooked and brown on top. While the chicken is cooking, put the mushrooms into a saucepan with a tablespoon of butter and little olive oil. Cook until there is no water in the pan and add the other two tablespoons of tarragon and a little salt and pepper. Stir well. When the chicken is cooked, remove the skillet from the oven and add the mushrooms and a little fresh lemon juice gently mixing them into the onions. Serve on a bed of zoodles or as is with vegetables of choice.
NOTES
Use a good quality champagne. I used Graham Beck Brut. Fresh tarragon is difficult to find but if you can find it, rather use the fresh one.
