Serves 4
4 Chicken Breasts or eight chicken thighs
200g mushrooms sliced
1 garlic clove crushed
1 onion thinly sliced
3 tbsp Dijon mustard
1 tbsp tarragon, chopped plus extra for garnish
500ml white wine
A glue of brandy
A large splash of double cream
METHOD
I a pan heat enough olive oil to coat the pan. Season chicken and fry (if you have skin or fry until golden). Turn over and sear then set aside
Fry the mushrooms in the same pan until golden. Add the garlic and onions and cook until soft. Stir in the mustard and tarragon then add the white wine and brandy and bubble for two minutes. Add the chicken back to the sauce. Simmer for 35 minutes, stirring occasionally and finally add the cream and garnish with tarragon.
(Chicken cooked temperature 65 degrees C)
I serve with asparagus and sweet potato fries but a baked potato or rice would be just as nice.
Ridware Hall 