Chicken and tarragon casserole

Keeping with the chicken and tarragon theme this one pot dish is straight forward and yummy. Some weeks i like making dishes that use similar ingredients as i find it means less waste of unused veggies. I always have chicken stock in the freezer. Dice the veggies as big or as small as your little's ones mouth can manage.
Serves 4-6
Not suitable for freezing

6-8 chicken thighs
1 onion diced
1 stick of celery diced
1 carrot diced
1 clove of garlic smushed
750ml chicken stock
1 bay leaf
1 tablespoon chopped tarragon
1 red pepper diced
1 small cabbage shredded
1 tablespoon creme fraiche
1 dessertspoon Dijon mustard

Preheat the oven to 180 degrees celcius\gas 4

In a heavy based casserole pan fry the chicken thighs in batches on both sides, remove and set aside.

Turn down the heat and cook the onions, celery and carrot until nice and soft. Add the garlic and cook for another minute or two. Pour a splash of the stock into the pan and scrape all the lovely bits from the bottom of the pan.

Return the chicken to the pan with the tarragon, red pepper, cabbage and poor in enough stock to cover the chicken. With the lid on bake in the oven for an hour.

Remove the chicken  and as much of the veg as you can from the casserole and reduce the the cooking liquor by about a half by boiling for about 4-5 minutes. Turn down the heat and stir in the creme fraiche and mustard. Whizz the sauce with a hand held blender and return the chicken and veg to the pan and serve immediately. Serve with egg noodles, brown rice or new potatoes even.