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Chicken, bacon, mushroom & tarragon casserole


  • Heat a thin layer of oil in a heavy-bottomed casserole (or pan) and seal the chicken all over, covered. Remove and set aside. 
  • Then remove any little bits of chicken from the casserole, melt the butter and sauté the mushrooms and bacon until tender. Mix in the flour until cooked.
  • Turn down the heat a little and add the vermouth and stock. Stir, bring to the boil and then add seasonings with 2 tbsp chopped tarragon and the chicken. Gently simmer, covered, for about 40 mins until cooked. Taste the sauce for seasonings and add 1 heaped tbsp chopped tarragon. Stir and, if needed, remove the chicken and reduce the sauce, being careful not to thicken too much.
  • Place the chicken in individual flat soup bowls, spoon the sauce over the top and garnish with sprigs of tarragon.
  • nb. If you like, serve with rice or mash on the side, but a simple green salad would most probably be best.


  • olive oil
  • 1 large chicken, portioned into 4
  • a good knob of butter
  • 8-10 button mushrooms, sliced
  • 3 rindless bacon rashers, sliced
  • 1 heaped tbsp plain flour
  • 250 ml dry vermouth
  • 3/4 litre chicken stock
  • sea salt & freshly ground pepper
  • a bunch of fresh tarragon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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