Ingredients

You’ll need a small oven prof dish that fits you chicken thighs fairly snugly. 

• 2 or 3 chicken thighs
• 1 tablespoon chopped tarragon leaves
• half a lemon
• 75ml chicken stock
• Approximately 1 large glass white wine
• 1/2 small onion finely diced
• cornflour paste for thickening.
• angel hair pasta and a green salad to serve.

1. Place the chicken thighs in the dish and cover with chicken stock. Add the tarragon, 2 tsps of lemon zest,a generous squeeze of lemon juice, and the garlic. Top up the dish with wine until the chicken thighs are nearly covered.
2. Marinade overnight if possible.
3. Preheat the oven to gas mark 5.
4. Place the dish containing the chicken in the middle of the oven and bake for 35 minutes.
5. Meanwhile, sautee the onion in a little oil until it is soft but not coloured.
6. When the chicken has cooked, degalze the onion pan with the chicken’s cooking liquid. Bring to a steady simmer.
7. Use a fork to prick the chicken skin all over. Place skin-up under a medium/low grill until the skin turns golden brown and crisps up.
8. When the sauce has boiled down to a third of its volume, taste and adjust seasoning. Thicken with a little cornflour paste.
9. Serve the chicken thighs with some angel hair pasta and a green salad.