- Chicken & Mushroom Stew With Tarragon Sauce.jpg (76.65 KiB) Viewed 683 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4
No nutritional information available, but this is a Slimming World Recipe.
Ingredients
- Low-calorie cooking spray
- 4 skinless and boneless chicken breasts, all visible fat removed, cut into large chunks
- 200g (7oz) large shallots, sliced
- 400g (14oz) chestnut mushrooms, stems trimmed, then halved
- 500g (1lb 2oz) baby new potatoes
- 60ml (2fl oz) sherry vinegar
- 200ml (7fl oz) vegetable stock
- 150g (5oz) fine green beans, trimmed
- 20g (¾oz) fresh tarragon, leaves removed and chopped
- 75g (3oz) fat-free natural fromage frais
Method
1. Spray a large, flameproof casserole dish with low-calorie spray and place over a medium - high heat. Season the chicken and cook for 5 minutes, or until browned all over. Remove from the pan.
2. Reduce the heat to medium - low and spray the pan with low-calorie spray. Cook the shallots for 8 minutes, or until golden, then add to the chicken. Increase the heat to medium - high and fry the mushrooms for 5 minutes, or until browned. Meanwhile, boil the potatoes for 10 minutes, or until tender.
3. Add the vinegar to the mushrooms and let it reduce for 2 minutes. Add the stock, chicken, shallots, beans and half the tarragon. Reduce the heat to medium - low and simmer gently for 5 minutes, or until the beans are tender. Remove from the heat and stir through the fromage frais.
4. Drain the potatoes, return to the pan and lightly crush with a masher. Scatter the remaining tarragon over the stew and divide between 4 plates. Serve with the crushed potatoes and a twist of black pepper.
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