Chicken and mushroom casserole with grainy mustard and fresh herbs couscous
Gluten free, Vegetables and Fruits, Poultry
Tender pieces of chicken thighs and mushrooms cooked in a white wine, cream, mustard and tarragon served with a classic couscous.
What binds everything together is the grainy mustard. Make sure to put it at the very end to thicken the sauce and give it a sort of rich and creamy texture to enhance the flavors.
Ingredients
Recipe for 2 portionsChicken & mushrooms pot
Couscous
Dressing
Preparation time: 30 min
-
Prep
Cut the chicken thighs in pieces. Dice the red onion. Finely chop the herbs. Clean the mushrooms with a dry cloth and slice them.
-
With the chef
Cisel the onion
Chop the tarragon
Cisel the parsley
Slice the green onion -
Chicken casserole
In a large pan, heat up a drizzle of vegetable oil and sear the chicken pieces on high heat until they get a nice golden brown coloration. Season with salt and pepper. Add in the onion and sweat for a few minutes while stirring. Add in the mushrooms and cook for 2 minutes. Deglaze with white wine and simmer until it has reduced by half. Add in the cream and mustard and simmer on low heat for 5 minutes to thicken up the sauce. Lastly, add in the tarragon off the heat.
-
Couscous preparation
Bring chicken broth to a boil. Mix the dry couscous with a drizzle of olive oil and a pinch of salt. Pour the boiling broth on the couscous, mix well and cover. Let sit for 10 minutes. Fluff the couscous with a fork and add in the chives and parsley. Mix well to bring all the flavors together.
In a hot pan with a dash of oil, cook the shallots. Add the capers, cherry tomatoes and deglaze with the balsamic vinegar. let reduce a bit.
Remove from heat and add olive oil (75 ml), mix well with a whisk. Add the fresh herbs just before mixing with the couscous.
-
Plating
Serve a little bit of couscous in a plate and serve the chicken right on top of it with maximum height. Garnish with green onions.
Official partners
What binds everything together is the grainy mustard. Make sure to put it at the very end to thicken the sauce and give it a sort of rich and creamy texture to enhance the flavors.