Tarragon chicken with spring vegetables
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This tarragon chicken is a comforting and tasty dish, perfect for a Sunday lunch or a family dinner. I love the combination of the tenderness of the chicken with the fresh seasonal vegetables and the delicate aroma of tarragon. The creamy tomato sauce adds a touch of smoothness that binds all the ingredients together. This dish is not only delicious, but also relatively easy to prepare, especially with the help of the Thermomix®. Feel free to vary the vegetables according to your preferences and the season. A real treat!
Ingredients (11 ingredients)
-
1 piece Chicken
-
3 piece Shallot
-
4 piece Potato
-
4 piece Carrot
-
250 g Paris mushroom
-
1 cube Chicken broth
-
4 brin Tarragon
-
1 cuillère Mustard
-
50 g Butter
-
20 cl Tomato sauce
-
10 cl Cream
Preparation (16 steps)
Chicken in pieces
Cut the chicken into eight pieces on a work surface. Set aside.
Melt the butter
Put the butter in the Thermomix bowl and melt it for 3 Min./60°C/Stufe 2.
Brown the chicken
Remove the melted butter from the bowl and set aside. In a large skillet, brown the chicken pieces in the melted butter. Salt and pepper.
Chop the shallots
Put the shallots in the Thermomix bowl and chop them for 3 Sek./Stufe 5. Scrape the sides of the bowl with the spatula.
Add the shallots to the chicken
Add the chopped shallots to the chicken in the pan. Salt and pepper.
Prepare the vegetables
Peel the carrots and potatoes. Wash them and cut them into medium-sized pieces. Set aside.
Add the vegetables
Once the shallots are well browned, add the potatoes and carrots to the pan. Brown them lightly.
Prepare the broth
Put 500 ml of water and the chicken stock cube in the Thermomix bowl and heat for 5 Min./100°C/Stufe 1.
Add the broth
Pour the hot broth over the preparation in the pan. Add the sprigs of tarragon and mustard.
Simmer the dish
Cover the pan and simmer the dish for about 30 min, depending on the size of the chicken pieces.
Prepare the mushrooms
While the chicken is cooking, clean and slice the mushrooms. Sauté them in another pan with a little butter.
Add the mushrooms and tomato sauce
Add the sautéed mushrooms and tomato sauce to the pan with the chicken and vegetables. Mix well.
Remove the chicken and vegetables
Once the chicken and vegetables are cooked through, remove them from the pan and set aside to keep warm.
Reduce the sauce
Pour the remaining sauce into the Thermomix bowl and reduce it for 10 Min./Varoma/Stufe 2, without the measuring cup.
Add the cream
Add the cream to the Thermomix bowl and mix for 1 Min./60°C/Stufe 3.
Serve
Pour the creamy sauce over the chicken and vegetables. Serve hot.
Finished cooking? Great! 🎉
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Created by
Chloe Bernard
2
Rezepte
0
Kochbücher
Allergens
- Milk
- Mustard
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