Preparation – step by step recipe
Method:
- Finely chop the onion and garlic. Peel and cut the carrots and parsnips into bite-sized pieces. Halve the mushrooms.
- Heat the oil in your PLUME cocotte and brown the chicken thighs on both sides. Season with salt and pepper. Remove and set aside.
- Sauté the vegetables in the same pot, stir in the flour, then return the chicken to the pan.
- Add the wine, stock, tarragon and capers.
- Simmer gently for 1 hour. Stir in the cream and finish with fresh parsley.
