chicken mushroom and tarragon ragout

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Chicken mushroom and tarragon ragout

This traditional French chicken and mushroom ragout from food writer Debora Robertson is perfect both on its own, or served with mash or rice.

5 tbsp olive oil

1 chicken, about 1.4kg, jointed into 8 (or 8 pieces of chicken – I like a mixture of bone-in, skin-on thighs and breasts)

3 banana shallots (echalion shallots), halved lengthways

400g chestnut mushrooms, larger ones halved

2 large onions, finely sliced

5 thyme sprigs

2 bay leaves

2 celery sticks, chopped

4 tbsp cognac or brandy (optional)

250ml white wine

750ml chicken or veg stock

320g carrots, peeled and halved lengthways if large

350g small turnips, peeled and quartered

200g celeriac, peeled and cut into 3cm cubes

20g parsley, fine stems and leaves only, chopped

20 tarragon leaves, chopped

1 tbsp dijon mustard

Ingredients

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