Indulge in the warm and rich flavours of this casserole pan French-style braised chicken with mushroom and leek recipe. It's a winning and sumptuous comfort meal.
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Add the leek, mushroom and bacon to the pan and cook, stirring, for 5 mins or until the leek is tender. Add mustard and stir to combine. Add the stock and cream, and stir to combine.
Return the chicken to the pan. Reduce heat to medium-low. Cook, stirring occasionally, for 20 mins or until the chicken is cooked through and the sauce thickens slightly. Stir in the lemon juice and tarragon. Season to serve.
Tip: Serve with steamed green beans, mashed potato and tarragon leaves.