Get this comforting French classic on the table in minutes. You'll cook diced chicken and chestnut mushrooms in a creamy sauce. Serve with steamed brown basmati rice and salad on the side. Bon appétit!
Prep Time
10 min
Cuisine
French
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1 red wine vinegar sachet (15ml)<span class="strong">†</span>
1 Chinese rice wine sachet (15ml)
160g chestnut mushrooms
1 Dijon mustard pot (18g)<span class="strong">†</span>
300g steamed brown basmati rice
1 pot of crème fraîche (100g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
453 kJ 108 kcal
2103 kJ 500 kcal
Fat of which saturates
3.9 g 2 g
17.9 g 9.1 g
Carbohydrate of which sugars
9.5 g 0.8 g
44 g 3.6 g
Fibre
1 g
4.7 g
Protein
7.9 g
36.9 g
Salt
0.66 g
3.05 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (celery, sulphites, mustard, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started!
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Combine the red wine vinegar with 2 tbsp [4 tbsp]olive oil and a pinch of salt and pepper – this is your vinaigrette
3
When the pan is hot, add the diced chicken and cook for 4-5 min
4
Dissolve 1/2 [1]chicken stock cube and the Dijon mustard in 100ml [150ml]boiled water – this is your mustard stock
5
Squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Chop the spring onion[s] finely
6
Crumble the chestnut mushrooms into the pan and cook for a further 2 min
Add the Chinese rice wine and cook for 30 secs further
Add the mustardstock to the pan and bring to the boil over a high heat
7
Add the crème fraîche and give everything a good mix up cook for 2-3 min further or until the chicken is cooked through
Taste for seasoning, adding more salt and pepper if needed – this is your chicken & mushroom fricassée
Note: Please make sure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies
Wash the baby leaf salad, then pat it dry with kitchen paper
8
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