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
Use within
5-6 days
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*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 † (mustard, sulphites, milk, celery)
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
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
2
Meanwhile, peel and quarter the shallots
3
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
4
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
5
Add the flouredchicken and garlic to the shallots and cook for 3 min or until starting to brown
Meanwhile, chop the tarragon finely, including the stalks
6
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
7
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
8
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