1/2 tbsp vegetable oil
1 tbsp butter
6 chicken thighs
4 slices of bacon
1/4 cup chicken stock
1/4 cup double cream
1 tbsp chopped fresh tarragon
Preheat the oven to 180 degrees. Heat the oil and melt the butter in a large flameproof casserole. Add the chicken thighs and brown it. Remove from the casserole and set aside.
Dice the bacon and add to the casserole. Cook for 4-5 minutes until golden. Top and tail the leeks, cut it into 2 cm pieces and add to the bacon. Cook for 5 minutes until the leeks begin to brown.
Return the chicken to the casserole, placing it on top of the bacon and leeks. Cover and put into the oven. Cook for 1 hr.
Remove the chicken, bacon and leeks from the casserole and keep warm. Skim the fat from the juices. Pour in the stock and cream, and bring to the boil. Cook for 4-5 minutes until slightly reduced and thickened.
Stir in the tarragon and seasoning to taste. Return the chicken to the casserole and heat gently.
Serve with pasta.
I love how the leeks melt into the sauce. The sauce makes a very good pasta sauce.