You’ll Need
For the Chicken
500g chicken thigh fillets, cut into bite-sized pieces
1 tbsp extra virgin olive oil
200g chestnut mushrooms, sliced
2 shallots, finely sliced
2 cloves garlic, finely sliced
Sea salt
Freshly cracked black pepper
For the Tarragon Cream Sauce
200ml double cream
100ml chicken stock
1 tsp Dijon mustard
2 tsp fresh tarragon, finely chopped
50g Gruyère cheese, grated
20g Parmesan, grated
1 tsp lemon juice
To Serve
Buttered green beans
Warm crusty bread
Fresh tarragon leaves
Optional but Dangerous
Crispy pancetta
Parmesan shavings
Truffle oil
Roasted asparagus
Method
Preheat your air fryer to 190°C.
Add the olive oil, chicken, mushrooms, shallots and garlic to a foil tray or oven-safe dish.
Season with sea salt and freshly cracked black pepper.
Air fry for 10–12 minutes, stirring halfway through, until the chicken begins to brown and the mushrooms soften.
In a jug, whisk together the double cream, chicken stock, Dijon mustard, chopped tarragon and lemon juice.
Pour the sauce over the chicken mixture and stir gently.
Sprinkle over the Gruyère and Parmesan.
Return to the air fryer and cook at 180°C for 10–12 minutes, until the sauce is bubbling, lightly thickened and the cheese has turned beautifully golden.
Allow the pots to rest for 2 minutes before serving.
Finish with a few fresh tarragon leaves and serve immediately with buttered green beans and warm crusty bread for soaking up the sauce.