Ingredients

· 2 tablespoons olive oil

· 12 boneless chicken thighs

· 300 g baby shallots

· 3 celery sticks

· 3 garlic cloves

· 30 g flour

· 500 g baby potatoes

· 800 ml chicken stock

· 2 tablespoons dijon mustard

· 3 tablespoons creme fraiche

· 2 tablespoons tarragon

Method

Heat the oven to 180°C. Heat the oil in the casserole over a medium heat. Add the chicken and cook until golden all over. Transfer to a bowl and set aside. Add the shallots, celery and garlic to the pan, fry for a few minutes, then stir in the flour with salt and pepper. Add the potatoes, stock and mustard. Stir well and return the chicken and any resting juices to the pan. Cover with the lid and transfer to the oven for 45 minutes, stirring halfway through. Remove the lid and return to the oven for 15 minutes. Remove from the oven, stir in the creme fraiche and most of the tarragon. Adjust the seasoning and serve with the remaining tarragon and cracked black pepper.