Tarragon was made for chicken and mushrooms. Its muted aniseed flavour is somehow both bold and gentle; the sponginess of the mushrooms just soaks up the tarragon and their earthiness marries with it beautifully. The second wonder of this dish is its simplicity – just throw everything into the pan, place the chicken on top and roast.
by John Whaite
Preheat the oven to 200°C /180°C fan/400°F/gas mark 6.
Put the chicken stock and wine into a large, shallow ovenproof casserole and bring to the boil. Put the rice into a sieve and rinse under the cold tap until the water runs clear.
When the liquid is boiling, add the rice, mushrooms, shallot and tarragon with a pinch of salt and pepper and stir to combine. Place the thighs, skin-side up, on top, drizzle them with oil and sprinkle over a little salt and pepper. Cook in the oven, uncovered, for 45–50 minutes, until the chicken is deeply bronzed and the rice is tender. Serve immediately.
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