Author Topic: Chicken casserole with mustard and tarragon  (Read 9986 times)

Offline Stephanie

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Chicken casserole with mustard and tarragon
« on: October 10, 2011, 11:09:59 pm »
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.





« Last Edit: August 24, 2014, 01:37:22 am by judydawn »

Offline Amanda

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Re: Chicken casserole with mustard and tarragon
« Reply #1 on: October 10, 2011, 11:15:35 pm »
Yum! This sounds lovely and will be on our menu soon - thanks for the conversion Stephanie.
Freelance food/travel writer. Lives in the Adelaide hills and writes a food blog - http://www.lambsearsandhoney.com

Offline Carine

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Re: Chicken casserole with mustard and tarragon
« Reply #2 on: October 11, 2011, 01:45:07 am »
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.
Franco-Australian living in Tamworth (NSW, Australia)

Offline CreamPuff63

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Re: Chicken casserole with mustard and tarragon
« Reply #3 on: October 11, 2011, 04:01:54 am »
printing off - always love a family favourite  ;)
Non Consultant from Perth, Western Australia

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Offline fundj&e

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Re: Chicken casserole with mustard and tarragon
« Reply #4 on: October 11, 2011, 04:19:50 am »
Maybe leaving the MC off ,would help to thicken up nicely
What do you think  Stephanie?
i don't need a recipe i'm italian

Offline cookie1

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Re: Chicken casserole with mustard and tarragon
« Reply #5 on: October 11, 2011, 06:44:49 am »
Thanks Stephanie. I've printed it too and will add it to the menu plan.
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Offline achookwoman

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Re: Chicken casserole with mustard and tarragon
« Reply #6 on: October 11, 2011, 08:49:19 am »
Thanks Stephanie,  in the 'to do' file.

Offline Lellyj

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Re: Chicken casserole with mustard and tarragon
« Reply #7 on: October 11, 2011, 11:16:25 am »
Thanks Stephanie and well done on your conversions!  Tarragon is my favourite herb, so looking forward to trying this.
Teacher and Mum in Phillip Island, Victoria

Offline Carine

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Re: Chicken casserole with mustard and tarragon
« Reply #8 on: October 13, 2011, 11:43:48 pm »
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  :-*
Franco-Australian living in Tamworth (NSW, Australia)

Offline Yvette

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Re: Chicken casserole with mustard and tarragon
« Reply #9 on: October 13, 2011, 11:50:29 pm »
Yum will try this soon thanks

Offline DizzyGirl

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Re: Chicken casserole with mustard and tarragon
« Reply #10 on: January 25, 2012, 09:29:55 am »
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 :-*
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