Chicken and Tarragon Casserole

This deliciously simple chicken and tarragon slow-cooked casserole from Amelia Freer’s new cookbook Cook. Nourish. Glow is worth the wait. Enjoy it on a chilly winter day, or any other time of year.

  • By Amelia Freer
  • January 29, 2016
Image Author: Susan Bell
  • Yield: Serves 4
  • Total time: 4-6 hours


1 large, organic whole chicken, giblets removed

3 leeks, finely chopped

4 stalks of celery, finely chopped

4-6 carrots, peeled and chopped

1 large onion, finely chopped

1 clove of garlic, finely chopped

3 tablespoons raw almond butter

1 glass of white wine

Juice and zest of 1 lemon

1 bunch of fresh tarragon, stalks removed and roughly chopped

Sea salt and freshly ground black pepper


Put the chicken, leeks, celery, carrots, onion and garlic into a slow cooker and cook for 6 hours, or until the meat falls away from the bone; all slow cooker settings differ). If using an oven, cook for 4 hours at 325°F, but make sure to check regularly and ensure the ingredients are covered with liquid at all times. Add water if not. Once the chicken is cooked, remove it from the liquid and place in a dish to cool.

Meanwhile, add the almond butter, wine, lemon juice and tarragon leaves to the cooking liquid and vegetables. Season to taste. (You could also add some dried mushrooms here, and some other vegetables if you wish- if you do, replace the lid and cook for 10 to 20 minutes, or until cooked through).

Shred the chicken meat, add it to the mixture and stir well. Sprinkle the lemon zest on top and serve either alone, with steamed greens, or with new potatoes (if you aren’t watching your weight).

Check out Amelia Freer’s new cookbook, Cook. Nourish. Glow.

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