Serving size

1 person 2 people 4 people

Ingredients

40g mixed salad leaves
80g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
500g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
1 handful of fresh tarragon
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
240g chestnut mushrooms
2 tbsp red wine vinegar

(red wine vinegar (100%))
3 shallot
600g British Free Range chicken thighs

Allergens

Contains: Milk, Eggs

Nutritional Information

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High protein New 6 plants Slow Cooker

Creamy Chicken and Mushroom Risotto with Tarragon & Pickled Shallot Salad

Prep time: 15 mins

Total time: 35 mins

Cuisine: Italian

Food group: Poultry

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Pull out a large frying pan, a slow cooker (if using), a medium bowl, a measuring jug & a grater

Heat the large frying pan with 1 tsp oil on high heat. Once hot, lay the chicken thighs flat into the pan and cook for 4 mins per side. Season with salt and pepper, remove from the pan and set aside
Meanwhile, peel one shallot, keeping it whole, then thinly slice into rings. Combine the vinegar with a pinch of salt and pepper in the medium bowl, then add the shallot rings and toss to coat. Set aside to pickle

Thinly slice the remaining shallots. Thinly slice the mushrooms
Reheat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the mushrooms and cook for 3-4 mins. Season with salt and pepper. Add the shallot and cook for another 4-5 mins, until soft and golden. Return the chicken thighs to the pan, then pour in 450ml water and stir in the stock
Bring to the boil, then transfer to your slow-cooker and cook on low for 3-4 hours
If using the hob, lower the heat, pop a lid on the pan and simmer for 18-20 mins

Finely grate the cheese. Pick the tarragon from the stalks and finely chop
When the chicken mix has 5 mins remaining, add the rice and break it up with a wooden spoon. Stir through the soft cheese, two thirds of the tarragon and half the cheese. Simmer for the final 5 mins. Add a splash if water if it's a little dry
When ready, shred the chicken using two forks. Season to taste

Toss the salad leaves through the pickled shallot
Serve the chicken risotto into bowls, with the shallot salad alongside. Garnish with the remaining tarragon and cheese