Chicken Frikassee
with carrots, peas and rice
The quantities provided above are averages only.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Carrot
5 grams
Tarragon
320 grams
Irish Chicken Breast
150 grams
Rice
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
½ sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
5 grams
Thyme
120 grams
Peas
Not included in your delivery
to taste
Salt
to taste
Oil
2 tbsp
Butter
½ tbsp
Flour
Nutrition Values
Utensils
Cooking Steps
Rinse the rice until the water runs clear. 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).
Meanwhile, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Trim the carrot and cut in half lengthways. Slice into ½ cm thick half-moons (no need to peel).
Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
Pick the thyme leaves and roughly chop (discard the stalks).
Place a pan on medium-high heat with a drzzle of oil. Add the carrot, onion and garlic and fry until tender, 5-6 mins.
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.
Once fried, to the veggies add 1/2 tbsp flour (per 2P) and fry for another minute. 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 cook for 15-20 mins, until the chicken is cooked.
Once cooked add the peas and allow to warm through. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.
Important: Chicken is cooked when no longer pink in the middle.
Divide the rice between plates and serve the chicken frikassee and creamed vegetable alongside.
