Get this French comfort food classic on the table in just minutes. You'll cook diced chicken and chestnut mushrooms in a creamy sauce made with Dijon mustard and crème fraîche. Serve with steamed brown basmati rice and a baby leaf salad on the side. À table! (Gluten-free, suitable for coeliacs.)
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 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 dressing
When the pan is hot, add the diced chicken and cook for 2 min
Dissolve 1/2  chicken stock cube and the Dijon mustard in 100ml [150ml] boiled water – this is your stock
Microwave the steamed brown basmati rice according to packet instructions
Tip: If you're cooking two packets, 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 1 min
Add the Chinese rice wine and cook for 30 sec further
Add the stock to the pan and bring to the boil over a high heat
Add the crème fraîche, season with a pinch of salt and pepper and give everything a good mix up
Cook for 1-2 min further or until the chicken is cooked through – 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
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 dressing and let everyone dig in