Classic Creamy Double Chicken Fricassee
with vegetable medley and riceCalories
:
989 kcalProtein
:
89.2g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
- Barley
- Cereals containing gluten
- Wheat
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Carrot
5 grams
Tarragon
640 grams
Irish Chicken Breast
150 grams
Rice
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
½ sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
5 grams
Thyme
120 grams
Peas
Not included in your delivery
2 tbsp
Butter
½ tbsp
Flour
to taste
Salt
to taste
Oil
Nutrition Values
Energy (kJ)4136 kJ
Energy (kcal)989 kcal
Fat34.7 g
of which saturates19.5 g
Carbohydrate89 g
of which sugars14.7 g
Dietary Fiber4.9 g
Protein89.2 g
Salt2 g
Potassium107.5 mg
Calcium20.8 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot and halve lengthways (no need to peel). Slice widthways into ½ cm thick semicircles.
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
- Pick the thyme leaves and roughly chop (discard the stalks).
3
- Place a pan over medium-high heat with a drizzle of oil.
- Add the carrot, onion and garlic and fry until tender, 5-6 mins.
4
- Meanwhile, slice the chicken breasts lengthways into thin strips (5-6 per person). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
5
- Add ½ tbsp flour (per 2P) to the softened veg and fry for 1 min more.
- Deglaze with half the apple cider vinegar (per 2P).
- Add the chicken strips, stock, tarragon, thyme, creme fraiche and 100ml water (per 2P).
- Mix well, cover and simmer until the chicken is cooked, 15-20 mins. IMPORTANT Chicken is cooked when no longer pink in the middle.
- Once cooked, add the peas and allow to warm through. Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
6
- Divide the rice between plates.
- Serve the chicken fricassee and creamed veg alongside.
