Creamy chicken tarragon casserole

creamy chicken tarragon in casserole

This creamy chicken tarragon casserole recipe is one-pot cooking at its finest. Flavoured with the unique taste of tarragon, which gives a hint of liquorice and vanilla, it’s sure to impress.

Organically grown tarragon also features in Boosh Asian Spiced Organic Chicken Bone Broth, and Boosh Organic Chicken Bone Broth and which is used in this recipe instead of standard stock.

Recipe serves 4


6 Bone in skin on chicken thighs
1 Garlic clove – crushed
2 tbsp Oil
1 Onion – chopped roughly
1 350ml jar of Boosh Organic Chicken Bone Broth – available from, Ocado, and Amazon
100ml Double cream
2 tbps Dijon mustard
2 tbps Fresh tarragon – chopped roughly
300g Peas
Salt and pepper


  1. In a large deep saucepan that has a lid or in a lidded casserole dish heat a little oil on a medium heat. Fry the chicken thighs for 5 or so minutes until the chicken skin has browned.
  2. Add the onion and garlic to the pan and fry for a further few minutes. Stir often to avoid sticking and turn the chicken over.
  3. Then pour in the Boosh Chicken Bone Broth and cream and bring the pan to a slow simmer. Add and stir in the mustard, seasoning and half of the chopped tarragon.
  4. Leave to simmer for 30 minutes, checking every so often. A few minutes before serving add your peas to the pan and season to taste.
  5. Check that the chicken is cooked through and serve with a scattering of the remaining tarragon.

Tempted to try something a bit different this week? This creamy chicken tarragon casserole is sure to impress with its unique flavours.