Chicken with Wild Mushrooms, Sherry and Tarragon
Olive oil for frying
2 free-range skin-on chicken supremes
20g butter, plus an extra knob
2 shallots, sliced
1 garlic cloves, sliced
150ml chicken stock
50ml dry white wine
100ml double cream
125g wild mushrooms, large ones sliced in half
A few fresh tarragon sprigs, leaves stripped
Squeeze lemon juice
- Heat the oven to 200°C/180°C fan/ gas 6. Heat a glug of oil in a heavy-based frying pan over a high heat, and cook the chicken, skin-side down, for 3-5 minutes until golden. Set the pan aside. Put the chicken in a baking dish skin-side-up and roast for 20 minutes until the pieces are cooked through.
- Rest the supremes for 5 minutes.
- Add the butter to the reserved pan and put on the lowest heat. Add the shallots and garlic, then cook for around 4 minutes. Add the chicken stock, sherry and white wine, turn up the heat then reduce over a high heat for 10/12 minutes until it is reduced to approximately half the volume.
- Add the mushrooms and the tarragon, simmer for 1 minute and then add the cream and bubble to reduce for about 4 minutes more. Finish with a squeeze of lemon juice, salt and pepper to taste.
- Pour in any resting juices from the chicken, then serve with the chicken supremes, either spooned over on plates or served at the table on a large platter.
- *** Note; If you don’t have sherry, simply increase the wine accordingly.***