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  • Woman's Weekly

    Batch-cooked CHICKEN

    Jan 06, 2021 4 minutes

    TARRAGON, FENNEL AND CIDER ONE-POT CHICKEN

    This wonderful dish tastes as if you’ve been slaving away in the kitchen for hours, when in reality all you’ve done is fry a few veggies and thrown everything into a pot. You can repurpose the leftover chicken carcass to make a delicious stock.

    SERVES 4-6

    ✣ Knob of butter
    ✣ 1tbsp olive oil, plus more for oiling
    ✣ 2 garlic cloves, crushed
    ✣ 1 fennel bulb, cored, halved and finely sliced, trimmings saved
    ✣ 1 Spanish onion, finely sliced
    ✣ 300g (10oz) mushrooms, thickly sliced
    ✣ 1tbsp chopped tarragon leaves, plus extra✣ ✣ ✣ ✣

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