Chicken-Tarragon Ragout with Crispy Potatoes

Name: Chicken-Tarragon Ragout with Crispy Potatoes with endive-apple salad
Total time: 25 min
Yield: 2
Cuisine: Belgian
Ingredients: 400 g Potatoes; 2 piece Chicken thigh; 125 g Mushrooms; 1 piece Onion; 1 piece Apple; 2 piece Endive; 5 g Fresh tarragon; 10 g Fresh flat leaf parsley; 15 milliliters Worcestershire sauce; 100 g Cooking cream; 20 g Salted almonds; ½ tablespoon Olive oil; ½ tablespoon [Plant-based] butter; 2 teaspoon Mustard; ½ tablespoon Extra virgin olive oil; 1 teaspoon Honey [or plant-based alternative]; ½ tablespoon Flour; to taste Salt and pepper; 100 milliliters Low sodium chicken stock

with endive-apple salad

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This recipe provides 350 grams of vegetables per portion.

Tags:

Extra Veggies

•High Protein

Allergens:

Mosterd

•Soja

•Gerst

•Melk (inclusief lactose)

•Amandelnoten

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Potatoes

1 piece

Chicken thigh

65 g

Mushrooms

½ piece

Onion

½ piece

Apple

1 piece

Endive

2.5 g

Fresh tarragon

5 g

Fresh flat leaf parsley

(May be present: Selderij)

7.5 milliliters

Worcestershire sauce

(Contains: Mosterd, Soja, Gerst)

Cooking cream

(Contains: Melk (inclusief lactose))

10 g

Salted almonds

(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)

Not included in your delivery

¼ tablespoon

Olive oil

¼ tablespoon

[Plant-based] butter

1 teaspoon

Mustard

¼ tablespoon

Extra virgin olive oil

½ teaspoon

Honey [or plant-based alternative]

¼ tablespoon

Flour

to taste

Salt and pepper

50 milliliters

Low sodium chicken stock

Nutrition Values

Energy (kJ)2801 kJ

Calories670 kcal

Fat32 g

Saturated Fat11.3 g

Carbohydrate61.1 g

Sugar20.1 g

Dietary Fiber13.9 g

Protein33.8 g

Salt1.1 g

Potassium584.3 mg

Calcium47.9 mg

Iron0.5 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.

Utensils

•Lid

•Large Frying Pan

•Aluminum Foil

•Casserole

•Salad Bowl

Cooking Steps

Quarter the potatoes.
Heat a light drizzle of olive oil in a large frying pan over medium-high heat.
Fry the potatoes for 18 - 20 minutes, covered, stirring regularly. Season with salt to taste.

Heat a small knob of butter in a deep frying pan over medium-high heat and fry the chicken for 6 - 7 minutes on each side.
Slice the mushrooms and chop the onion into half rings.
Add the mushrooms and onion to the pan and fry with the chicken during the last 5 - 7 minutes of cooking time. Season with salt and pepper to taste.
Remove the chicken from the pan and set aside under aluminium foil.

In the meantime, add the mustard, extra virgin olive oil and honey (see pantry for amounts) to a salad bowl. Season with salt and pepper to taste and mix well.
Dice the apple.
Cut the endive in half and remove the tough core, then roughly chop.
Transfer the endive and apple to the salad bowl.

Chop the tarragon.
Chop the parsley.
Roughly chop the almonds.
Add the almonds and half of the parsley to the salad bow. Season with salt and pepper to taste, then toss everything to combine.

Add the flour (see pantry for amount) to the veggies and fry for 1 minute.
Mix in the Worcestershire sauce, cream and chicken stock (see pantry for amount). Simmer for 2 - 3 minutes, or until thickened.
Add the chicken back to the pan and season with salt and pepper.
Stir in the remaining herbs.