Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: Stephanie on October 10, 2011, 11:09:59 pm
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Chicken casserole with mustard and tarragon
Serves 4 -6
gluten free
Ingredients:
30ml olive oil
1kg chicken thighs - defatted and diced
1 medium onion halved
1 leek (white part only) washed well and cut into chunks
1 clove garlic
350 g button mushrooms sliced
1/2 tsp dried tarragon
1 1/2 cups (375 ml) GF chicken stock *
3/4 cup (185 ml) pure cream **
2 tsp lemon juice
2 tsps dijon mustard
salt/pepper
Preparation:
Place onion, leek & garlic in *:. Chop 6 secs at speed 6. Scape down sides. Add 20ml oil and cook for 5 mins 100 deg :-: speed 1.
Add mushrooms and 10ml oil to *: and cook 5 mins 100 deg :-: speed 1.
Add tarragon, stock, cream, lemon juice and mustard to *:. Cook 2 mins 100 deg :-: speed 1.
Add chicken to *:. Cook 20 mins 100 deg :-: speed 1. I took the MC off for the last 5 mins to help thicken the sauce a bit.
Season to taste.
Serve with rice and steamed greens or new potatoes with a salad or steamed greens. You could keep the casserole warm in the thermo server while preparing this in the TMX. I just used my trusty microwave while the chicken cooked.
Tips/Hints:
* I used 1 tbsp of TMX vege stock paste and 375ml of water. I think I will use 300ml of water next time as the original recipe is prepared on the stovetop and cooked in the oven for 1 hour and the sauce thickens up quite a lot. I found it did not thicken so well in the TMX. Or you could thicken at the end with a little cornflour.
** I always use pure cream for cooking. You can use low fat cream but you risk it separating!
This is an old family favourite that I converted last night. It is only the 5th main meal I have cooked in the TMX so the times and settings may need a bit of tweaking! I hope you enjoy it :)
members' comments
Carine - I had reduced the amount of stock to 250 ml and it was still quite "wet" BUT the leftover broth will be turned into a very tasty soup today . I used a few sprigs of tarragon and rosemary (no garlic) and cooked with butter instead of EVO: the whole family enjoyed the meal. Thanks Stephanie.
Dizzy Girl - Didn't have dried tarragon so used fresh lime juice instead of lemon juice. No water and 200 mls cream. Was lovely and still a bit runny but the mashed potqto soaked most of the sauce up. DS gave it the thumbs up and will definitely make again. Thanks.
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Yum! This sounds lovely and will be on our menu soon - thanks for the conversion Stephanie.
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Thanks for your recipe Stephanie! My mum cooks something similar (no garlic in hers) and I've been meaning to convert her recipe... This is a great dish with sauteed potatoes.
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printing off - always love a family favourite ;)
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Maybe leaving the MC off ,would help to thicken up nicely
What do you think Stephanie?
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Thanks Stephanie. I've printed it too and will add it to the menu plan.
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Thanks Stephanie, in the 'to do' file.
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Thanks Stephanie and well done on your conversions! Tarragon is my favourite herb, so looking forward to trying this.
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Cooked this chicken dish yesterday. I had reduced the amount of stock to 250ml and it was still quite "wet" BUT the leftover broth will be turned into a very tasty soup today ;)
I used a few sprigs of tarragon and rosemary (no garlic) and cooked with butter instead of EVO: the whole family enjoyed the meal. Thanks Stephanie :-*
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Yum will try this soon thanks
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Made this tonight. Didn't have dried tarragon so used fresh. lime juice instead of lemon juice. No water and 200mls cream. Was lovely and still abit runny but the mashed potto soaked most of the sauce up.
DS gave it the thumbs up and will definately make again.
thanks
DG :-*