Creamy chicken & wild mushrooms
- John Torode
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Serves 4
Easy
Prep: 20 mins
Cook: 40 mins
Plus soaking
A star rating of 4.5 out of 5.17 ratingsRate
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John Torode dishes up a creamy chicken casserole with ceps, tarragon and a white wine cream sauce
Freezable (Freeze uncooked)
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Ingredients
Nutrition
Units:
MetricUS
-
25g dried cep
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50g butter
softened
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small handful tarragon
leaves torn
-
4 chicken breasts
skin on
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1 tbsp olive oil
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150ml white wine
-
100g crème fraîche
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Nutrition: per serving
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kcal474
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fat35g
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saturates17g
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carbs5g
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sugars2g
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fibre0g
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protein27g
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salt0.4g
low
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Method
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step 1
Soak the mushrooms in 300ml hot water for 10 mins until plump. Drain, reserving the soaking liquid, and chop. Mix with the butter and half the tarragon, then stuff under the skin of the chicken.
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step 2
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof dish, add the chicken and brown on all sides. Transfer to the oven for 20 mins. Remove from the oven; the chicken should be cooked by now. Remove from dish and keep warm.
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step 3
Return the dish to the heat, add the wine and simmer until nearly reduced. Add the reserved mushroom liquid and simmer to reduce by half. Stir in the crème fraîche and simmer for 1-2 mins more. Add the remaining tarragon and season. Return the chicken to the dish, heat through for 1 min more, then serve.
Recipe from Good Food magazine, October 2012
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A star rating of 4.5 out of 5.17 ratings
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