Vegetarian tarragon chicken stew M

B for Bee

Vegetarian tarragon chicken stew recipe. 


Prep time:

Cooking time:

Total time: 20 min

Servings: 4


800 g of chicken substitute of your choice (e.g. quorn, soy meat, seitan).

Salt and pepper

25 g butter, to fry in

3 cloves of garlic

1 yellow onion

200 ml dry white wine

200 ml crème fraîche

300 ml cream

3 Tbsp. dried tarragon

2 Tbsp. vegetable fund

2 Tbsp. Dijon mustard

rice for serving, e.g. basmati


1. Cook the rice according to the instructions on the packaging.

2. Cut the chicken substitute into bite size pieces. Salt and pepper.

3. Fry the substitute in a hot frying pan so that it gets nice colour, and then put aside.

4. Fry the onions and garlic in the frying pan on medium heat for about 5 minutes.

5. Add wine, crème fraîche, cream, tarragon, fund and mustard. Whisk so everything mixes well.

6. Put the chicken back into the pan. Heat again and season with salt and pepper. Serve with boiled rice.

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Image by Jeff King

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