Our twist on a French classic, perfect for Easter. Serve with herby garlic mash and some steamed greens for a game changing family favourite.
Ingredients
- 4 Meatless Farm Plant-Based Chicken Breasts
- 1 onion, sliced
- 1 carrot, peeled and diced
- 100g mushrooms, chopped
- 2 cloves garlic, chopped
- 200ml veg stock or vegan beef stock
- 100ml vegan cream
- 2 sprigs of thyme
- 10g fresh tarragon, chopped
- ½ bulb garlic, roasted for 15 mins
- 2 tsp miso paste
- A good grind of black pepper
- 6 fresh apricots, cut in half, stones removed
Preparation
- In a pan, drizzle a good glug of oil. Tip in the the onion, carrot and mushrooms. Season with a little salt and pepper and cook over a low/med heat for 10 mins. Add the thyme and garlic, cook for 2 mins more.
- Add the stock, cream, miso and roast garlic. Cook gently for 15 – 20min until the sauce starts to thicken. Season with black pepper, then add the tarragon and apricots. Tip the sauce into an oven proof dish.
- Nestle the chicken breasts amongst the sauce and cook in the oven for around 15 mins or until the chicken is piping hot.
- Serve with herby mash and steamed greens
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