Chicken in a Wild Mushroom, Tarragon and White Wine Sauce

An effortlessly simple dish, but one which is rich and full of flavour, combining moist chicken with delicious mushrooms, a creamy wine sauce and a hint of tarragon.

Perfect served with mash and steamed greens.

Serves 2

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Used in this recipe

Free Range Chicken Breasts, Skin On (450g)

£11.10 £2.78/100gAdd to box

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Ingredients

2 Dorset meat Company Chicken Breasts, skin on (400g)
20g butter
4 shallots, finely sliced
2 cloves of garlic, peeled and grated
200g wild mushrooms, such as porcini, oyster, or chestnut
250ml chicken stock
200ml white wine
100ml double cream
2 tarragon stems
1tsp Dijon mustard

Method

Preheat the oven to 180°C (fan).
Heat a tablespoon of oil in a frying pan, and brown the chicken, skin side down, until golden and crisp. Remove the chicken, and place skin side up in your casserole dish.
Add the butter to the frying pan, and gently sweat the shallot and garlic until soft and golden. Add to the casserole.
Next sweat the mushrooms gently until soft, and add to the casserole. Deglaze the frying pan with wine, and add to the casserole, along with the stock, so the chicken is surrounded, but the skin isn’t covered. Tuck in one of the tarragon stems, and cook in the oven, lid off, for 25-30 minutes, until the chicken is cooked through.
Remove the chicken breasts and keep warm under tin foil. Place the casserole over a high heat, and reduce the liquid. Once it reaches a saucy consistency, add the mustard and cream.
Serve the chicken surrounded by the sauce. Pick the remaining tarragon stem, and scatter the leaves over the top.

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