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Mustard & Tarragon Chicken


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Ingredients

6 portion(s)

Ingredients

  • 1 brown onion, peeled & halved
  • 1 clove garlic, peeled
  • 3-5 sprigs tarragon, fresh
  • 20 grams olive oil
  • 500 grams chicken thighs, halved, then quartered
  • 1 leek, white part only, washed, sliced
  • 200 grams mushrooms, washed, sliced
  • 175 grams chicken stock, (or equivalent VSC/water)
  • 100 grams cream, fresh
  • 1/2 lemon, juice of
  • 1 heaped teaspoon wholegrain mustard
  • to taste salt, freshly ground
  • to taste pepper, freshly ground
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Recipe's preparation

    Mustard & Tarragon Chicken
  1. Place onion, garlic and tarragon into TM Bowl Closed lid and chop for 2-3 seconds on Speed 7.  Scrape down sides of bowl.

  2. Add oil and saute' for 2 minutes at 100'C on Speed 1.

  3. Add chicken, leek and mushroom to TM Bowl Closed lid and saute' for 5 minutes at 100'C on Reverse counter-clockwise operation plus Speedsoft Gentle stir setting.  Scrape down sides of bowl. 

  4. Add stock, cream, lemon juice, mustard, salt and pepper, and cook for 17 minutes at 100'C on Reverse counter-clockwise operation plus Speedsoft Gentle stir setting. 

  5. Serve with cooked brown rice.

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thank you for this recipe.

    Submitted by wishbear72 on 20. August 2015 - 12:26.

    Thank you for this recipe. Hubby added to much tarragon eek but it tasted ok, lol. I did find mine to have too much liquid but then my consultant reminded me that due to our cooler tempretures here in Tassie we find the thermo takes a little longer to reach temp! which is why I normally extend all my cooking times tmrc_emoticons.) or add less liquid. Will be trying this again for sure

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  • I really liked this!

    Submitted by nichy on 8. April 2014 - 16:30.

    I really liked this!

    Nichy 

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  • Thanks! We've found a new

    Submitted by Kay_M on 16. March 2014 - 13:05.

    Thanks! We've found a new family favourite. 

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  • We loved this <3 I cooked the

    Submitted by madibelle on 10. March 2014 - 14:00.

    We loved this <3 I cooked the rice on the stove at the same time the chicken went on. A great dish for a big family. 

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  • Thanks for the feedback

    Submitted by briana on 8. March 2014 - 09:32.

    Thanks for the feedback melsh1980.  

    If time isn't an issue, I extend the cooking time from 17 minutes to 30 minutes (or even more) to allow the liquid to further reduce.  

    And yes - a perfect dish to do the day after a Chicken Veloute to use up those herbs tmrc_emoticons.)

    Bri Mixingbowl closed

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  • This was sensational! an

    Submitted by melsh1980 on 6. March 2014 - 22:31.

    This was sensational! an awesome way to use up tarragon when doing varoma demos. Loved it. I served it on sweet potato vermicilli noodles. the noodles absorbed all the yummy flavour tmrc_emoticons.)

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  • Glad you liked it.  My

    Submitted by briana on 2. February 2014 - 21:33.

    Glad you liked it.  My daughter requests this recipe on a regular basis!

    Bri Mixingbowl closed

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  • This was delicious.   Even my

    Submitted by Roodymel on 18. January 2014 - 20:20.

    This was delicious.   Even my 3 kids loved it.  I served it with steamed long grain rice and steamed veggies

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