8 skinless free-range chicken thighs
30ml olive oil
1 tsp salt and pepper
12 pearl onions, peeled
One large red pepper, cut into thick strips
4 garlic cloves, peeled and chopped
One small bunch of fresh tarragon, coarsely chopped or 1 tbsp dried
250ml white wine
125ml white wine vinegar
One chicken stock cube
250g asparagus, peeled
One small bunch of chives
Preheat the oven to 180˚C
Season the chicken pieces with salt and pepper. Place a 30cm Le Creuset Shallow Casserole on medium heat and add enough olive oil to make a thin layer at the bottom.
Fry the chicken pieces on both sides until golden brown. Remove the chicken pieces and place them on a plate.
Keep the casserole on the same heat adding onions, red pepper, and seasoning with salt and pepper. Cook for a few minutes until slightly brown.
Add the chopped garlic and deglaze the pan with the vinegar and the wine. Reduce by half. Next, add the cream and stock cube and bring to a boil.
Return the chicken pieces to the casserole, add the chopped tarragon, cover and place it in the oven for 30 minutes.
In the meantime, cut the asparagus in 2cm slices and snip the chives. Take the chicken out of the oven and add the asparagus. Stir and cook for a further 5 minutes on low heat.
Enjoy hot with a sprinkling of chives before serving.
Recipe and image by Franck Dangereux.