This is a delightful comfort food dish adapted from a recipe by Tori Haschka, adapted in that I’ve changed a couple ingredients and this is for the Thermomix. The grapes are delicate and gently sweet where the tarragon is like a teeny little fire of aniseed. I adore this recipe because it’s (a) very simple (b) warm and comforting and (c) makes my boys slurp happy. Wins on all counts.
In Tori’s recipe there was no potato and no orzo but I needed a bit more bulk as I didn’t want to put much chicken in. The potato was necessary because I only had a small amount of orzo left in the cupboard so you could I’m sure completely replace one with the other if that’s your preference – or reflects what you have on hand. Orzo, for those unfamiliar, is a very small pasta that looks like rice.
I’m not a huge fan of fruits in savoury dishes. I just don’t go in for that kind of thing. However in this case, it’s a very delicate barely-there sweetness and the grapes just suck up the broth and become juicy orbs of yum. And who doesn’t love juicy orbs of yum?
- 400g chicken thigh, chopped into decent bite-sized chunks
- 500ml chicken stock
- 250ml rosé wine
- 400g tin butter beans
- 2 new potatoes (adult ones not baby ones), chopped into decent bite-sized chunks
- a handful of orzo
- 400g red grapes
- 2 stalks of celery, leaves & all, chopped into quarters
- 1 onion, peeled and quartered
- 1 leek, washed and dark green section removed
- tarragon, to taste (I used most of an supermarket punnet), leaves only
- salt & pepper
- olive oil
Thermomix, or Heavy-based large saucepan eg La Creuset et al
- Into the Thermomix mixing bowl place the onion, leek, celery and a pinch of salt. Chop 6 secs/speed 4.
- Scrape down and add olive oil
- Cook 10 min/100°C/speed 1
- Add the wine 5 min/100°C/speed 1
- Add the chicken, stock, potatoes and orzo 15 min/100°C/speed 1//
- Add the grapes, tarragon and butter beans 3 min/100°C/speed 1//
- Season to taste and garnish with pretty tarragon leaves if you wish
- Eat with glee