Tarragon Chicken
with Green Beans and Brown Rice
Did you know tarragon is also known as estragon?
25 min
Did you know tarragon is also known as estragon?
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Ingredients
Number of People:
Chicken breast
300 Grams
Salt
0.5 Tsp
Brown rice
150 Grams
Shallots
0.5 Piece
Garlic cloves
2 Piece
Chestnut mushrooms
250 Grams
Olive oil
1 Tbsp
Soy sauce
9*
20 ML
Cooking cream
4*
100 ML
Water
100 ML
Green beans
150 Grams
Fresh tarragon
15 Grams
Black pepper
0.5 Tsp
Allergens
*9 Soya, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2669 / 640 |
| Fats (g) | 14.9 |
| of which saturated (g) | 9 |
| Carbohydrates (g) | 86 |
| of which sugars (g) | 5.4 |
| Fibers (g) | 4.7 |
| Proteins (g) | 50 |
| Salt (g) | 2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
Tip! Make sure your brown rice is drained for as long as possible or it will water down the flavours of the entire dish!
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, measured 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.
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