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Chicken and mushroom casserole with grainy mustard and fresh herbs couscous

Poultry

Tender pieces of chicken thighs and mushrooms cooked in a white wine, cream, mustard and tarragon served with a classic couscous.

Note

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 4

Chicken & mushrooms pot

4 Unit(s)

Chicken breast

225 Gr

Mushroom

1 Unit(s)

Red onion

200 Ml

White wine

200 Ml

35% cooking cream

4 Sprig(s)

Tarragon

15 Ml

Grainy mustard

Salad

1 Lb

Fingerling potatoes

2 Pinch(es)

Sea salt flakes

4 Turn(s)

Fresh ground black pepper

1 Tbsp

Dijon mustard

75 Ml

Olive oil

50 Ml

Balsamic vinegar

1 Unit(s)

Green onion

Salt and pepper
Olive oil

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
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.
Salade prep

In a pot of cold salted water, put the potatoes sliced in halves.

Bring to a boil and cook for 10 minutes. Check with the tip of a knife if the potatoes are cooked.

Strain and rince under cold water.

In a bowl mix with olive oil, balsamic, salt, pepper and mustard and green onions.
Plating

Serve a little bit of salad 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.

Cooking schedule