Make this dish a complete meal and serve with steamed green beans or tender stem broccoli. if you haven’t got the time or inclination to joint a whole chicken, simply buy 8 mixed, skin-on pieces on the bone, such as thighs, drumsticks, and breast.
- ¼lb smoked streaky bacon, diced
- 2-3lb/1kg whole chicken cut into 8 pieces
- 1 Tbsp all-purpose flour
- ¾ cup dry white wine
- 2 large leeks, washed, trimmed & cut into ¾ inch chunks
- 1lb/0kg small, new potatoes, washed
- 6 Tbsp crème fraîche
- 2 tsp Dijon mustard
- 2 tsp chopped, fresh tarragon
Heat a 4-5 quart pot over high heat. Add the bacon and cook for 1 minute until it starts to release its fat into the pan. Add the chicken and cook for 5 to10 minutes, turning occasionally until golden. Sprinkle 1 Tbsp of plain flour over the chicken and stir until evenly coated.
Add ¾ cup of dry white wine, stirring well to remove any caramelized pieces from the base of the pan. Add ½ cup water, the leeks, potatoes, crème fraîche and mustard. Bring to the boil, then reduce the heat and simmer for 15 minutes. Cover the pan with a tight fitting lid.
Place the pot into your Wonderbag and seal for 4 to 5 hours. Just before serving stir in the tarragon and season to taste.