Chicken, tarragon and wholegrain mustard gnocchi
Chicken and tarragon are a classic pairing. Here they're joined by the slight tart nature of the vinegar and the warming heat of the mustard.
Ingredients
Chicken- 1 Free Range Chicken
- 150 g Butter
- 1 Onion
- 3 Shallots
- 2 Sprigs fresh tarragon
- 3 cloves garlic
- 3 carrots
- 100 ml Sherry Vinegar
- 100 ml Chicken stock
- 1 tbsp Tomato Puree
- 250 g Flour
- 1 tbsp Wholegrain Mustard
- 500 g Whipping Cream
- 50 g Chopped Tomatoes
- 600 g Potatoes
- 2 Egg Yolks
- 50 g Wholegrain mustard
- 150 g Flour
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Hard
- Preparation Time: 40 mins
- Cooking Time: 90 mins
- Serves: 4
Step-by-step
- Cut the chicken into 6 pieces and season. Heat large pan on hob and place chicken in with butter
- Cut the carrots, onions and shallots into big pieces. Add to the pot. Add two sprigs of tarragon and vinegar in the pot. Cover and cook at 180°C, after 15 minutes rotate the chicken pieces (remove the breasts if cooked)
- After another 15 minutes, remove the chicken from the pot, and keep them warm to one side. Remove the fat from the pan and add a dash of vinegar to deglaze. Then add the chicken stock and reduce.
- While it's reducing, mix the mustard, flour, tomato paste together in a bowl. Add this and the cream to the pot and reduce
- For the gnocchi. Peel the potatoes, boil in a pan, pass into a drum sieve once cooked and allow to cool
- In a pan mash the potatoes then add flour and egg yolks and mix well.
- Roll the mixture into small sausages shape then cut into smaller pieces about 1.5cm long
- Cook in simmering water until they rise to the top of the pan. Drain, season and serve with chicken
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These recipes were created especially by two Michelin star chef Claude Bosi for Maille, the French Mustard maker.