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!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1 g||4.7 g|
|Protein||7.9 g||36.9 g|
|Salt||0.66 g||3.05 g|
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.
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)
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
When the pan is hot, add the diced chicken and cook for 4-5 min
Dissolve 1/2  chicken stock cube and the Dijon mustard in 100ml [150ml] boiled water – this is your mustard stock
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
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 mustard stock to the pan and bring to the boil over a high heat
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
Set the chicken & mushroom fricassée, heated rice and baby leaf salad in the centre of the table, ready to share
Garnish the fricassée with the sliced spring onions, drizzle the baby leaf salad with the vinaigrette and let everyone dig in