The creamy mash melts in the mouth in this comforting winter warmer. The tarragon-chicken casserole bursts with flavour, with tasty meat on the bone and a rich gravy that is filled with yummy goodness.
TARRAGON CHICKEN WITH CELERIAC-MUSTARD MASH
Prep time: 20 minutes
Cooking time: 1 hour
- 4 × 150g skinless chicken thigh cutlets on-the-bone (sold as ‘lovely legs’), trimmed of visible fat
- 1 tablespoon psyllium husks
- 2 teaspoons olive oil
- 2 leeks, white part only, well washed and thinly sliced
- 350g small portobello or Swiss brown mushrooms, sliced
- 2 carrots, peeled and cut into 2.5cm pieces
- 1 tablespoon Dijon mustard
- 2 cups (500ml) homemade chicken stock or salt-reduced chicken stock
- 1 tablespoon lemon juice
- 1 × 400 g tin low-salt borlotti beans, drained and rinsed
- 2 tablespoons roughly chopped French tarragon
- 350g broccolini, trimmed and halved lengthways
- 2 desiree (400 g) potatoes, peeled and chopped
- 1 celeriac with leaves and stalk removed (550 g), peeled and chopped
- 1 tablespoon wholegrain mustard
- ½ cup (125 ml) buttermilk
- 1 tablespoon lemon juice
- pinch of white pepper
Preheat the oven to 200°C (180°C fan-forced).
Place the chicken and psyllium husks in a large zip-lock bag and shake to coat the chicken all over.
Heat the oil in a large flameproof roasting pan or enamelled cast-iron casserole dish over medium heat. Add the chicken and cook, turning occasionally, for 5–6 minutes or until browned all over. Transfer to a plate. Add the leeks, mushrooms and carrots and cook, stirring, for 6–8 minutes or until the leeks are tender. Stir in the Dijon mustard, stock and lemon juice and bring to the boil, stirring to scrape any residue off the base. Return the chicken to the pan or dish, then cover with foil or the lid and bake for 35 minutes.
Stir, then bake for a further 10 minutes or until the chicken is cooked through, the vegetables are tender and the sauce has slightly thickened. Stir in the borlotti beans and French tarragon.
Meanwhile, for the mash, steam the potatoes and celeriac in a steamer basket over a large saucepan of simmering water for 10–12 minutes or until very tender. Cool slightly, then transfer to a food processor. Add the wholegrain mustard, buttermilk and lemon juice and process until smooth. Season lightly with freshly ground white or black pepper. Empty the water from the steaming pan, and transfer your mash into the pan. Cover to keep warm.
Steam the broccolini in a steamer basket over a saucepan of simmering water for 3–4 minutes or until cooked to your liking.
Transfer the broccolini and mash into separate serving bowls, and place on the table next to your tarragon chicken for everyone to help themselves.