Gratinated chicken fillet on a mushroom and potato pan with mustard and tarragon

Ingredients for 2 servings:

• 280 g chicken inner fillet(s)
• 400 g mushrooms, white
• 350 g potatoes, mainly waxy
• 3 small onions
• 2 garlic cloves
• 50 g mountain cheese, spicy
• 300 ml chicken broth
• 200 ml cooking cream, 15% fat
• 1 tbsp grainy mustard
• 2 tsp, heaped tomato paste
• 2 tsp tarragon, dried
• 30 g butter
• 2 tsp oil
• 2 tsp balsamic vinegar
• some walnut kernels
• e.g. salt and pepper
• chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

One Pot

Clean and slice the mushrooms. Peel the potatoes and cut into medium-sized cubes, about 2-3 cm in size. Peel the onions and slice them into thin strips. Peel the garlic and chop finely. Grate the mountain cheese. Roughly break up the walnuts. Pat the chicken fillets dry and season all over with pepper and salt. Heat the oil in a wide, deep frying pan over high heat and sear the meat on all sides for about 2-3 minutes. It doesn’t need to be cooked through yet, as it will cook more during the gratin. Remove the meat and keep it warm in aluminum foil. Add the butter to the empty frying pan and let it foam. Add the onions and sauté over medium-high heat for about four minutes, until the onions begin to brown. Add the tomato paste, stir it into the onions, and let it cook for about a minute. Increase the heat to high and deglaze the onions with about a third of the chicken stock. Now reduce the stock for about three minutes, stirring constantly, until the liquid has almost evaporated. Add the remaining chicken stock along with the diced potatoes and cook for another 4-5 minutes, until the liquid has almost evaporated. This way, the potatoes will also cook. Now add the mushrooms and garlic and fry for about four minutes, stirring occasionally, until the mushrooms have lost their volume. Towards the end, stir in the mustard and sprinkle over the tarragon. Now deglaze everything with the cooking cream, immediately after which add about half of the grated mountain cheese and let it melt while stirring. The poured-in cream ensures a brief reduction in the heat so that the cheese does not clump while melting. Bring everything to a boil. Now place the seared meat on top of the mushroom and potato mixture, scatter the remaining grated mountain cheese over the meat, and cook with the lid on over medium heat for another 4-5 minutes, until the cheese has melted over the meat. Remove the meat, season the contents of the pan with a little balsamic vinegar and generously with salt and pepper. When serving, place the meat back on top of the mushroom and potatoes, sprinkle with the walnuts, and garnish with chives. Note: Due to the order of the ingredients and liquids, you only need one pot for the entire dish.