• Yield: Serves 4

  • Time: 45-50 minutes cooking

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.


  • 800ml (3 1/3 cups) chicken stock
  • 150ml (2/3 cup) dry white white
  • 225g (1 1/4 cups)basmati rice
  • 200g (2 3/4 cups)mixed mushrooms, finely sliced
  • 1 banana shallot, finely sliced
  • 2 tbsp finely chopped fresh tarragon leaves
  • 6 to 8 chicken thighs
  • Olive oil
  • Sea salt flakes and freshly ground black pepper
Comfort 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.

Recipe excerpted with permission from Comfort by John Whaite. Copright 2018 Kyle Books.