Pot roasted British chicken thighs with tarragon and mushrooms

Peel and chop the swede and carrots

Chop the tarragon

Roughly chop the parsley

Chop the shallots

Quarter & wash the button mushrooms

Prepare the stuffi ng as per instructions and then bake in the oven until dry

Juice half the lemon

1. Season the thighs with salt and pepper, drizzle of the truffle oil then fry skin side down in a hot pan - remove and set aside.

2. In the same pan fry the shallots, button mushrooms and thyme until lightly golden - deglaze with the white wine then reduce by half.

3. Add in the cream and bring to the boil - add in half the tarragon.

4. Add the chicken back into the pan and place the lid on the pan - transfer to an oven at 180oC for 25 minutes or until cooked through.

5. Meanwhile bring the carrots and swede to a boil in a pan of lightly salted water - once tender drain and mash with the butter, season to taste.

6. Mix the broccoli with the asparagus, season, add the lemon juice and oil and toss together then place into a hot oven at 225oC to char.

7. Remove the chicken from the oven and stir in the remaining chopped tarragon and wild mushrooms - stir well.

8. Bring all the components together on a sharing board.

9. Garnish the chicken with chopped parsley and crispy onions, crumble the crispy stuffi ng over the broccoli and asparagus - serve!