Tarragon Chicken
with Green Beans and Brown Rice
Instructions
1 Boil rice
Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and a pinch of salt and cook for 20 min or until tender. Drain once tender.
2 Prep
Meanwhile, chop the chicken into goujons. Peel and finely chop the shallots. Peel and mince the garlic. Clean and quarter the mushrooms.
3 Fry
Heat a pan over a medium heat with a drizzle of oil. Add the chicken and fry for 5 min until golden brown. Transfer the chicken to a plate, reserve the pan (the chicken doesn't need to be cooked through at this point).
4 Simmer
Return the pan to a medium-low heat with another drizzle of oil. Add the mushrooms, shallots and garlic and cook for 4-5 min until soft. Add the soy sauce, cooking cream, water and chicken along with any juices on the plate. Simmer for 5 min.
5 Boil green beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
6 Serve
After 5 min, pick the tarragon leaves directly into the creamy chicken sauce. Season with a generous grind of black pepper. Serve the tarragon chicken over the brown rice with the green beans to the side.
Tips for fussy eaters
Serve with white rice instead of brown rice!
Pro tip
Make sure your brown rice is drained for as long as possible or it will water down the flavours of the entire dish!
Did you know tarragon is also known as estragon?
Cooking Time: 25 min
Cals 604 · Prot 45 · Carbs 70 · Fat 18
Ingredients
Did you know tarragon is also known as estragon?
Cooking Time: 25 min
Cals 604 · Prot 45 · Carbs 70 · Fat 18
Instructions
1 Boil rice
Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and a pinch of salt and cook for 20 min or until tender. Drain once tender.
2 Prep
Meanwhile, chop the chicken into goujons. Peel and finely chop the shallots. Peel and mince the garlic. Clean and quarter the mushrooms.
3 Fry
Heat a pan over a medium heat with a drizzle of oil. Add the chicken and fry for 5 min until golden brown. Transfer the chicken to a plate, reserve the pan (the chicken doesn't need to be cooked through at this point).
4 Simmer
Return the pan to a medium-low heat with another drizzle of oil. Add the mushrooms, shallots and garlic and cook for 4-5 min until soft. Add the soy sauce, cooking cream, water and chicken along with any juices on the plate. Simmer for 5 min.
5 Boil green beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
6 Serve
After 5 min, pick the tarragon leaves directly into the creamy chicken sauce. Season with a generous grind of black pepper. Serve the tarragon chicken over the brown rice with the green beans to the side.
Tips for fussy eaters
Serve with white rice instead of brown rice!
Pro tip
Make sure your brown rice is drained for as long as possible or it will water down the flavours of the entire dish!
Ingredients
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