Directions

1. Peel the carrots and roughly slice at an angle. Slice the celery and peel the baby onions. Preheat the Grill and char-grill the carrots, onions, celery and bacon. Remove and set aside.

2. Place the chicken thighs on the Grill, and partially grill (it is not necessary to cook the chicken through completely at this stage).

3. Combine the above ingredients along with the chicken, garlic and white wine in a pot and braise for approximately 1 – 1.5 hours. Drain the vegetables, chicken and bacon and set aside, reserving the stock. Place the stock back on the heat, adding the cream and reducing by half.
4. Finish with the tarragon, Dijon mustard and Sherry vinegar. Return the chicken, vegetables and bacon to the creamy stock and warm through gently.