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meat and fish | chicken and tarragon provençal

Serves 2

This is a lovely dish which is easy to make for mixed tastes, because you could easily cook chicken separately for those who are able to eat meat. You will find the entirely vegetarian version in the vegetable main section - and in the dairy section, here, you’ll also find a much richer version.

Wheat free, dairy free, nut free version...



  1. Heat the oil in a pan and sauté the onions for a few minutes.
  2. Add the garlic and cook for another minute or two.
  3. Add the strips of chicken, carrot and bacon and cook until browned.
  4. Add the mushrooms and wine and cook for another few minutes.
  5. Add the can of tomatoes, tarragon, mustard and paste and simmer for 10-15 minutes. Season to taste.

Maybe serve with...

Serve on a bed of wheat-free pasta or rice. Or, you could make the mixture, put it in an ovenproof dish and top with sliced cooked potatoes, brush with oil and bake for 20 minutes or until potatoes have crisped and gone a lovely golden brown (you could also layer with cooked, sliced potatoes and serve with vegetables to make it serve 4).

For those able to eat fish ...

You could make this sauce (without chicken) and serve over baked cod or haddock. Or as above, turn into a bake, topped with sliced potatoes.

For those able to eat wheat...

You could serve on a bed of wheat pasta.

For those who can eat dairy...

Add in a tbsp of crème fraiche.

If you have mushrooms, onions and tomatoes leftover, see the cottage pie, the mushroom provençal, the Italian fish soup, perfect pot chicken and the speedy chicken parcels. If you have mushrooms leftover, see the mushroom pate and Mediterranean skewers, as well as the previous dishes. If you have bacon leftover, see Nanny Dot's cawl, Tom's risotto, caramelised cod, rustic country chicken and speedy chicken parcels, caramelised cod, grapefruit chicken and Nanny Eve’s chicken soup.

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