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Chicken Casserole with Mustard and Tarragon
Comfort · Oven
Ingredients
- 1/4 cup extra virgin olive oil
- 2.5 lbs chicken (skinless thighs work well), cut into bite-sized pieces or left whole
- 1 purple onion, minced
- 1 clove garlic, minced
- 2 cups sliced crimini mushrooms (or oyster mushrooms for a heartier texture)
- 1 teaspoon fresh tarragon (or dried)
- 1 1/2 cups Wild Moon Organic Chicken Bone Broth
- 3/4 cup unsweetened, unwhipped cream (or 1 cup coconut milk whey for dairy-free)
- 2 teaspoons fresh lemon juice
- 2 teaspoons dried Dijon mustard (or 3 teaspoons prepared Dijon mustard)
Method
- Preheat your oven to 350°F.
- In a casserole dish over medium heat, add 1 teaspoon of the olive oil and cook the chicken for about 7 minutes until golden. Remove and set aside.
- Add the rest of the oil, then the onion and garlic, and cook for about 5 minutes until softened. Add the mushrooms and cook for another 5 minutes, until most of the liquid is gone.
- Add the tarragon, broth, cream, lemon juice and mustard and bring to a light boil for a minute or two.
- Return the chicken to the dish, stir it all together and cover with a lid or foil.
- Bake for about 1 hour, until the sauce has thickened and reduced.
- Optional: add boiled carrots and potatoes, peas, green beans or yams, or top with toasted almonds.
