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.)
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 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
3
When the pan is hot, add the diced chicken and cook for 2 min
4
Dissolve 1/2 [1]chicken stock cube and the Dijon mustard in 100ml [150ml]boiled water – this is your stock
5
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
6
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
7
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
8
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