Chicken, tarragon and wholegrain mustard gnocchi

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
  • 1 Free Range Chicken
  • 5.3 oz Butter
  • 1 Onion
  • 3 Shallots
  • 2 Sprigs fresh tarragon
  • 3 cloves garlic
  • 3 carrots
  • 3.5 fl oz Sherry Vinegar
  • 3.5 fl oz Chicken stock
  • 1 tbsp Tomato Puree
  • 8.8 oz Flour
  • 1 tbsp Wholegrain Mustard
  • 17.6 oz Whipping Cream
  • 1.8 oz Chopped Tomatoes
  • 1 Free Range Chicken
  • 5.3 oz Butter
  • 1 Onion
  • 3 Shallots
  • 2 Sprigs fresh tarragon
  • 3 cloves garlic
  • 3 carrots
  • 0.4 cup Sherry Vinegar
  • 0.4 cup Chicken stock
  • 1 tbsp Tomato Puree
  • 8.8 oz Flour
  • 1 tbsp Wholegrain Mustard
  • 17.6 oz Whipping Cream
  • 1.8 oz Chopped Tomatoes
Gnocchi
  • 600 g Potatoes
  • 2 Egg Yolks
  • 50 g Wholegrain mustard
  • 150 g Flour
  • 21.2 oz Potatoes
  • 2 Egg Yolks
  • 1.8 oz Wholegrain mustard
  • 5.3 oz Flour
  • 21.2 oz Potatoes
  • 2 Egg Yolks
  • 1.8 oz Wholegrain mustard
  • 5.3 oz Flour

Details

  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Hard
  • Preparation Time: 40 mins
  • Cooking Time: 90 mins
  • Serves: 4

Step-by-step

  1. Cut the chicken into 6 pieces and season. Heat large pan on hob and place chicken in with butter
  2. 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)
  3. 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.
  4. While it's reducing, mix the mustard, flour, tomato paste together in a bowl. Add this and the cream to the pot and reduce
  5. For the gnocchi. Peel the potatoes, boil in a pan, pass into a drum sieve once cooked and allow to cool
  6. In a pan mash the potatoes then add flour and egg yolks and mix well.
  7. Roll the mixture into small sausages shape then cut into smaller pieces about 1.5cm long
  8. Cook in simmering water until they rise to the top of the pan. Drain, season and serve with chicken

Raw scallops, salsify and mustard sauce

Vivek Singh's Salmon with dill and mustard

Lucas Hollweg's cold rare roast beef with dill and mustard

These recipes were created especially by two Michelin star chef Claude Bosi for Maille, the French Mustard maker.

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.