Creamy Mushroom and Tarragon Chicken

Looking for new ways to use a whole chicken? Give this delicious Creamy Mushroom and Tarragon Chicken a go! Using the whole bird offers great bang for your buck - especially since when you're done you can throw the bones into a stock or soup and make them go even further!

Prep Time

15 mins

Cook Time

40 - 60 mins


Serves 4+

Creamy Mushroom and Tarragon Chicken


  • 1 Cannings Free Range Whole Chicken (1.6kg)
  • ½ piece of Cannings Free Range Speck Bacon (approx 150g)
  • 2 cups Cannings Chicken Bone Broth (or chicken stock)
  • 250g mushrooms
  • 2 shallots
  • 1 cup white wine
  • 100ml creme fraiche
  • 1 tbsp tarragon leaves
  • 1 tbsp thyme leaves
  • Butter
  • Salt and pepper
  • Fettuccine (to serve)


  1. Chop whole chook into smaller pieces (you can ask your butcher to do this for you or do it at home if you’re confident) and season with salt and pepper all over. Melt a decent amount of butter in a large high sided frypan, then sear chicken skin side down until it’s nice and crispy. 

  2. Chop bacon into chunky pieces, dice shallots and slice mushrooms thinly. Add bacon into the pan and cook until crispy. 

  3. Add shallots and mushrooms - turn down heat if you need, you don’t want the shallots to burn!

  4. Once shallots and mushrooms are looking nice and soft, turn the chicken over and add wine, herbs and bone broth to the pan. Pop a lid on the pan (slightly ajar so the ingredients don’t steam) and braise for 40 mins on low to medium heat. 

  5. Once it’s cooked through, remove chicken from the pan and set aside. Add creme fraiche and reduce sauce to your desired consistency.

  6. If you like you can give the chicken one last sear to get the skin back to peak crispiness, but this is totally optional. Serve with fettuccine and a sprinkling of  tarragon and enjoy!

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