Summer stew

Serves 4 | Preparation: 25 minutes | Total: 1 hour

1 onion
3 cloves garlic
100 g bacon, diced
4 whole chicken thighs
Oil for frying
250 ml white wine
500 ml chicken stock
1 bunch of tarragon
1 bunch of green asparagus
100 ml cream
200 ml freshly shelled peas
2 tbsp cornstarch
Salt and pepper

Peel and chop the onion and garlic.

In a pot, brown the chicken thighs in oil, and put to one side. Place the bacon in the pot and sauté until it starts changing colour. Add the onions and garlic, and continue to sauté until the onions are translucent. Put the chicken thighs back in the pot together with the white wine and chicken stock, bring everything to the boil and skim off the fat. Cover the pot and leave the chicken thighs to simmer for about 40 minutes until tender.

In the meantime, strip and chop the tarragon leaves. Cut off the ends of the green asparagus, and cut the spears into about 3-4 cm pieces.

Now add the cream, peas and asparagus to the pot, bring to the boil and simmer for about 2 minutes. Mix cornstarch with water and add to thicken to the desired consistency. Then season with salt and pepper. Finally, stir in the tarragon.

Serve with new potatoes.