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
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*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
Share Your Creations
Get social and share your best culinary Gousto creations on:
