This is one of my easiest and simplest chicken recipes. I love the warm taste of tarragon combined with the Dijon mustard. It has a taste of French cuisine and is a great way of using up any roast chicken leftovers!
You can jazz this recipe up for a dinner party by adding some sour cream or crème fraîche at the end, but I have kept it simple to make it suitable for everyone, especially those on my Renew Reset Recharge® Programme.
Ingredients, Serves 4
4 chicken breasts
2 medium leeks, finely chopped
200g closed cup mushrooms, sliced
2 tablespoons olive oil
3 tablespoons Dijon mustard
2 teaspoons dried tarragon or better still a handful of fresh leaves
600ml hot chicken stock or chicken bone broth
salt and pepper
- Sauté the leeks and mushrooms in the olive oil until softened (around three to four minutes) in a heavy-based pan
- Add the whole chicken breasts, Dijon mustard, tarragon, chicken stock or bone broth as well as salt and pepper.
- With a lid on, simmer very gently for 20-30 minutes until the chicken is cooked through. Cooking too fast can make the chicken tough, so a lower heat is far better.
- Turn the heat off and allow the dish to sit for a while with the lid on. I find this allows the chicken to rest and become even more tender. Alternatively you can cook this in a ceramic cooking pot in the oven 180°C for 40 minutes or even slow-cook in a crockpot for around three hours.
- When cooled slightly, you can flake the chicken using two forks.
Serve with plenty of green vegetables.