Chicken Thighs With Creamy Mushrooms & Tarragon Rice
TIP: For a smaller serving size, reduce the ingredients in half and cook as instructed. If your base needs more time, switch to SEAR/SAUTÉ and continue to cook with the door open until liquid is absorbed.
- Contains Dairy
- Contains Wheat
- Contains milk
Prepared with
Ingredients
LEVEL 1 (Combi Pan)
- 2 tbsp vegetable oil
- 8oz frozen green beans
- 12oz white rice
- 2 tsp dried tarragon
- 29fl. oz water
LEVEL 2 (Bake Tray)
- 6 boneless skinless chicken thighs, patted dry
- 1 x 300g can cream of mushroom soup
- 1 tbsp garlic powder
- 5oz sliced baby chestnut mushrooms
- Sea salt and ground black pepper, as desired
- 2 tsp cornflour
Instructions
Step 1
Place all Level 1 ingredients in the Combi Pan and stir to combine. Slide the pan into Level 1.
Step 2
Place all Level 2 ingredients in a large bowl and mix until the chicken is evenly coated. Transfer the mixture to the Bake Tray and spread in an even layer, then slide the tray into Level 2.
Step 3
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 190°C and set time to 17 minutes. Press START/STOP to begin cooking (the unit will steam for 3 minutes before cooking).
Step 4
When cooking is complete, remove tray and pan. Allow chicken to rest for 5 minutes. Whisk the creamy mushroom sauce until combined, then serve with chicken and rice.