Chicken Thighs With Creamy Mushrooms & Tarragon Rice
Prep 10 mins
Pre-Heat Time3 mins
Cook Time17 mins
Total 30 mins
Easy
Serves 6
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.
This dish contains the following allergens: Milk/Dairy, Wheat, milk
Cooking mode
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LEVEL 1 (Combi Pan)
2 tbsp
vegetable oil
250g
frozen green beans
350g
white rice
2 tsp
dried tarragon
830ml
water
LEVEL 2 (Bake Tray)
6
boneless skinless chicken thighs, patted dry
1 x 300g can
cream of mushroom soup
1 tbsp
garlic powder
170g
sliced baby chestnut mushrooms
Sea salt and ground black pepper, as desired
2 tsp
cornflour
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
Utensils
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.
Chicken Thighs With Creamy Mushrooms & Tarragon Rice
Step 1 of 4
Place all Level 1 ingredients in the Combi Pan and stir to combine. Slide the pan into Level 1.
LEVEL 1 (Combi Pan)
2 tbsp
vegetable oil
250g
frozen green beans
350g
white rice
2 tsp
dried tarragon
830ml
water
LEVEL 2 (Bake Tray)
6
boneless skinless chicken thighs, patted dry
1 x 300g can
cream of mushroom soup
1 tbsp
garlic powder
170g
sliced baby chestnut mushrooms
Sea salt and ground black pepper, as desired
2 tsp
cornflour
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
Step 2 of 4
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.
LEVEL 1 (Combi Pan)
2 tbsp
vegetable oil
250g
frozen green beans
350g
white rice
2 tsp
dried tarragon
830ml
water
LEVEL 2 (Bake Tray)
6
boneless skinless chicken thighs, patted dry
1 x 300g can
cream of mushroom soup
1 tbsp
garlic powder
170g
sliced baby chestnut mushrooms
Sea salt and ground black pepper, as desired
2 tsp
cornflour
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
Step 3 of 4
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).
LEVEL 1 (Combi Pan)
2 tbsp
vegetable oil
250g
frozen green beans
350g
white rice
2 tsp
dried tarragon
830ml
water
LEVEL 2 (Bake Tray)
6
boneless skinless chicken thighs, patted dry
1 x 300g can
cream of mushroom soup
1 tbsp
garlic powder
170g
sliced baby chestnut mushrooms
Sea salt and ground black pepper, as desired
2 tsp
cornflour
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
Step 4 of 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.
