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Chicken, chestnut & tarragon casserole
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500g essential Chicken Thigh Fillets
750g pack essential Vegetable Selection
3 cloves garlic, crushed
500g pack Cooks’ Ingredients Chicken Stock
100g Cooks’ Ingredients Frozen Chestnuts
1 tbsp cornflour
2 tbsp Dijon mustard
60g reduced fat British crème fraîche
½ x 20g pack tarragon, leaves only
1. Cut the chicken into small pieces. Trim, peel and cut the pack of root vegetables into small chunks, slicing the onion.
2. Melt the butter in a frying pan and fry the chicken pieces and onion for 5 minutes until pale golden. Add the garlic and cook for 2 minutes. Tip into a large saucepan. Add the stock to the frying pan and bring to the boil, stirring. Pour the stock into the saucepan and add the chopped vegetables. Cover with a lid and cook gently for 15 minutes. Stir in the chestnuts and cook uncovered for a further 10 minutes until the chicken is cooked through and no pink meat remains.
3. Blend the cornflour in a small bowl with 2 tbsp water and add to the pan with the mustard, crème fraîche and tarragon. Heat for a couple of minutes to thicken the juices, season to taste and serve.
Cook’s tip Try parsley, dill or a tablespoon of chopped thyme instead of tarragon as a flavouring for chicken dishes.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in January 2020.
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