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Prep Time
20 min
Cuisine
French
This super quick French-inspired dish combines diced chicken and caramelised shallots in a creamy mustard sauce, flecked with fresh, grassy tarragon. Served over seasonal waxy potatoes.
Prep Time
20 min
Cuisine
French
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 444 kJ 106 kcal |
2038 kJ 485 kcal |
Fat of which saturates |
4.2 g 2.3 g |
19.1 g 10.6 g |
Carbohydrate of which sugars |
9.4 g 2 g |
43.2 g 9.3 g |
Fibre | 0.9 g | 4.2 g |
Protein | 8 g | 36.9 g |
Salt | 0.61 g | 2.79 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.
Boil a kettle
Cut the potatoes (skins on) lengthways into wedges
Add them to a pot (with a matching lid) of boiled water with a pinch of salt over a high heat
Cook uncovered for 7-9 min or until fork-tender, then drain, return them to the pot and cover to keep warm until serving
Meanwhile, peel and quarter the shallots
Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium heat
Once hot, add the shallots with a pinch of salt and cook for 3 min or until starting to brown
Meanwhile, peel and finely chop (or grate) the garlic
Add the diced chicken to a bowl with 1 tbsp [2 tbsp] flour and mix to coat thoroughly
Dissolve the stock cube[s] in 200ml [350ml] boiled water
Add the floured chicken and garlic to the shallots and cook for 3 min or until starting to brown
Meanwhile, chop the tarragon finely, including the stalks
Add the stock and half the tarragon to the pan
Reduce the heat to medium-low, cover with a lid and cook for a further 5 min or until the chicken is cooked through
Stir the wholegrain mustard and half [all] the crème fraîche into the cooked chicken and cook for a further min until just warmed through
Once warmed, remove from the heat and stir in the remaining tarragon
Taste for seasoning, adding salt and pepper if needed
Serve the creamy chicken over the potatoes
Enjoy!