Tarragon & Mustard Chicken with English Peas & King Trumpet Mushrooms

Tarragon & Mustard Chicken

with English Peas & King Trumpet Mushrooms

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 820 Cals/serving
  • View All
    Nutrition Label
    Download

This elegant, seasonal meal highlights rustic French flavors. A combination of crispy-skinned chicken and roasted potatoes and onion is brought together by a luscious pan sauce made with butter, piquant Dijon mustard, and slightly sweet tarragon. The sauce gets extra savoriness from sautéed king trumpet mushrooms (a gourmet variety prized for its hearty stems) and pops of sweetness from fresh peas.

Get Cooking
fresh
ingredients
Tarragon & Mustard Chicken with English Peas & King Trumpet Mushrooms
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the onion; cut into 1-inch-wide wedges. Separate the layers. Shell the peas. Cut the mushrooms crosswise into ¼-inch-thick pieces. Pick the tarragon leaves off the stems; discard the stems and finely chop.

Roast the vegetables:
2 Roast the vegetables:

Place the potatoes on a sheet pan. Place the onion in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned potatoes in a single layer on 1 side of the sheet pan. Roast 10 to 12 minutes, or until lightly browned. Leaving the oven on, remove the roasted potatoes from the oven. Carefully arrange the seasoned onion in a single layer on the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Coat & cook the chicken:
3 Coat & cook the chicken:

While the potatoes roast, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Coat the seasoned chicken in the flour (tapping off any excess); transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken, skin side down. Cook, occasionally pressing down with a spatula, 5 to 6 minutes, or until lightly browned and the skin is crispy. Flip and cook 3 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Blanch the peas:
4 Blanch the peas:

While the vegetables roast, add the peas to the pot of boiling water. Cook 1 to 2 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside in a warm place.

Cook the mushrooms:
5 Cook the mushrooms:

While the vegetables continue to roast, add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

Make the sauce & plate your dish:
6 Make the sauce & plate your dish:

Add the mirin, mustard, and ¼ cup of water to the pan. Season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thickened and saucy. Turn off the heat. Add the blanched peas, butter, and half the tarragon. Stir until thoroughly combined and the butter has melted. Season with salt and pepper to taste. Divide the roasted vegetables, cooked chicken, and cooked peas, mushrooms, and sauce between 2 dishes. Garnish with the remaining tarragon. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the onion; cut into 1-inch-wide wedges. Separate the layers. Shell the peas. Cut the mushrooms crosswise into ¼-inch-thick pieces. Pick the tarragon leaves off the stems; discard the stems and finely chop.

2 Roast the vegetables:

Place the potatoes on a sheet pan. Place the onion in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned potatoes in a single layer on 1 side of the sheet pan. Roast 10 to 12 minutes, or until lightly browned. Leaving the oven on, remove the roasted potatoes from the oven. Carefully arrange the seasoned onion in a single layer on the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the vegetables:
Coat & cook the chicken:
3 Coat & cook the chicken:

While the potatoes roast, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Coat the seasoned chicken in the flour (tapping off any excess); transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken, skin side down. Cook, occasionally pressing down with a spatula, 5 to 6 minutes, or until lightly browned and the skin is crispy. Flip and cook 3 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

4 Blanch the peas:

While the vegetables roast, add the peas to the pot of boiling water. Cook 1 to 2 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside in a warm place.

Cook the mushrooms:
5 Cook the mushrooms:

While the vegetables continue to roast, add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

6 Make the sauce & plate your dish:

Add the mirin, mustard, and ¼ cup of water to the pan. Season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thickened and saucy. Turn off the heat. Add the blanched peas, butter, and half the tarragon. Stir until thoroughly combined and the butter has melted. Season with salt and pepper to taste. Divide the roasted vegetables, cooked chicken, and cooked peas, mushrooms, and sauce between 2 dishes. Garnish with the remaining tarragon. Enjoy!

Make the sauce & plate your dish: