Ingredients for 4 servings
½x30g pack fresh tarragon leaves, picked and chopped
1 large onion, finely sliced
1 tbsp olive oil
2 garlic cloves, chopped
15g (½oz) butter
15g (½oz) dried wild mushrooms
4 chicken breasts, skin on
200g (7oz) fine green beans, trimmed, to serve
200g (7oz) half fat creme fraiche
200ml (1/3pt) hot chicken stock
250g (8oz) chestnut mushrooms, sliced
250g (8oz) steamed basmati and wild rice, to serve
1 large onion, finely sliced
1 tbsp olive oil
2 garlic cloves, chopped
15g (½oz) butter
15g (½oz) dried wild mushrooms
4 chicken breasts, skin on
200g (7oz) fine green beans, trimmed, to serve
200g (7oz) half fat creme fraiche
200ml (1/3pt) hot chicken stock
250g (8oz) chestnut mushrooms, sliced
250g (8oz) steamed basmati and wild rice, to serve
Directions
In a small bowl, soak the dried mushrooms in boiling water for 15 minutes. Strain and save the liquid. Chop the mushrooms and set aside.
Meanwhile, heat the olive oil and butter in a large frying pan over a medium-high heat. Season the chicken on both sides and then fry for 5 minutes, skin side down. Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.
Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry for a further 3 minutes. Add the garlic and reserved chopped mushrooms and fry for 1 minute.
Pour in 100ml of the mushroom soaking liquid and the hot stock and two thirds of the chopped tarragon. Return the browned chicken pieces to the pan. Bring to the boil then turn down the heat and simmer for 10 minutes or until the chicken is cooked. Cut into the thickest part of the breast to check that the chicken is cooked through with no pink showing.
Stir in the crème fraîche and warm through but don’t boil. Scatter over the rest of the tarragon, and serve with green beans and steamed basmati and wild rice.
Meanwhile, heat the olive oil and butter in a large frying pan over a medium-high heat. Season the chicken on both sides and then fry for 5 minutes, skin side down. Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.
Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry for a further 3 minutes. Add the garlic and reserved chopped mushrooms and fry for 1 minute.
Pour in 100ml of the mushroom soaking liquid and the hot stock and two thirds of the chopped tarragon. Return the browned chicken pieces to the pan. Bring to the boil then turn down the heat and simmer for 10 minutes or until the chicken is cooked. Cut into the thickest part of the breast to check that the chicken is cooked through with no pink showing.
Stir in the crème fraîche and warm through but don’t boil. Scatter over the rest of the tarragon, and serve with green beans and steamed basmati and wild rice.
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