Ingredients :
- 60 ml (1/4 cup) olive oil
- 1 kg chicken thigh fillets, cut
- 1 onion, finely chopped
- 1 leek sliced
- 1 garlic clove, finely chopped
- 1/2 teaspoon dried taragon
- 375 ml ( 1 1/2 cups) chicken stock
- 185 ml (3/4 cup) sour cream
- 2 teaspoon lemon juice
- 2 teaspoon dijon mustard
- 1 red/orange paprika, chopped
Instructions :
Preheat the oven to 180 C (350 F). Heat 1 tablespoon of the oil in a flameproof caserrole dish over medium heat, and cook the chicken in two batches for 6-7 minutes each, or until golden. Remove from the dish. Add the remaining oil to the caserrole dish and cook the onion, leek and garlic, paprika over medium heat for 5 minutes, or until soft. Add the tarragon, chicken stock, cream, lemon juice and mustard, bring to the boil and cook for 2 minutes. Return the chicken pieces to the dish and season well. Cover. Place the casserole in the oven and cook for 1 hour, or until the sauce has reduced and thickened. Season with salt and pepper and serve with potatoes and a green salad
