Ingredients

8 free-range chicken thighs (skin on, bone-in)

4 banana shallots

150 ml dry white vermouth

2 tbsp whole-grain mustard

2 tbsp Dijon mustard

1 tbsp extra virgin olive oil

100 g crème fraîche

Black pepper

1 unwaxed (medium) lemon, halved and sliced thinly

4 sprigs tarragon, leaves only

Method

1. Preheat oven to 210 C/190 C fan.

2. Trim the chicken thighs of any extra fat.

3. Peel the shallots and cut into quarters, lengthwise. Place in the bottom of a large ovenproof dish. Place the chicken on top (in one layer). Pour the vermouth into the dish.

4. Mix the mustard, olive oil, crème fraîche and a generous grind of black pepper in a small bowl, then smear it over the chicken thighs. Sprinkle over the tarragon leaves and tuck the lemon slices around the chicken.

5. Cook for 45-50 mins, basting once or twice, until the chicken is golden.

6. Serve with buttery mashed potato or rice to mop up all the lovely juices.

   Serves 4