Whip up this classic French meal in minutes! You'll cook diced British chicken in a creamy tarragon and wholegrain mustard sauce with spinach and lentils. Served with brown rice.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1 g||4.3 g|
|Protein||8.9 g||39.5 g|
|Salt||0.65 g||2.87 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. Ensure 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 vegetable oil over a medium-high heat
Once hot, add the diced chicken, season with a pinch of salt and cook for 4-5 min or until starting to brown
Meanwhile, dissolve 1/2  Knorr chicken stock cube in 100ml [150ml] boiled water and add the wholegrain mustard and creme fraiche – this is your creamy 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
Meanwhile, strip the tarragon leaves from their stems and roughly tear
Discard the stalks
Add the creamy stock to the pan with the torn tarragon and bring to the boil over a high heat
Season with a very generous pinch of black pepper
Meanwhile, drain and rinse the green lentils
Add the drained lentils and spinach to the pan and cook for 1-2 min or until the spinach is starting to wilt – this is your creamy tarragon & mustard chicken
Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies
Serve the creamy tarragon & mustard chicken with the heated rice to the side