I absolutely adore the flavour combination of chicken and tarragon, that mellow aniseed flavour from the tarragon and in a cream sauce with saute wild mushrooms, stunning together. Wild/cultivated mushrooms are in most supermarkets and deli’s at the moment , the only advice I would give is be care full with the larger varieties like cepes when weighed they work out quite expensive at the till and have a good look through the pre packaged ones some contain a lot of sliced white mushrooms! If you can’t get wild mushrooms brown chestnut or shitake work very well. Also never wash mushrooms, they are like sponges and will absorb all the water, just brush gently with a damp kitchen towel or pastry brush.
Chicken with wild mushrooms and tarragon.
4 chicken breasts, skin removed .
2 cloves garlic, grated
2 shallots, finely chopped
1 tblsp sherry vinegar
1 tblsp extra virgin olive oil
200g wild mushrooms, larger ones pulled apart or sliced
100 ml white wine or madeira
1 tblsp fresh tarragon, chopped
1 tsp Dijon mustard
Cut chicken pieces into large bite size pieces, heat a little oil in deep pan or casserole. Season chicken with sea salt and pepper, saute until golden all over. Remove from pan and set aside. Melt butter in pan when foaming add mushrooms and saute until golden, add to chicken. Add shallots and garlic to pan cook over a gentle heat until soft, deglaze pan with sherry vinegar, when evaporated add white wine and chicken stock, increase the heat and reduce by half.
Return mushroom’s and chicken pieces to pan with cream and mustard, simmer for about 5 mins, check that chicken has fully cooked and sauce has reduced a little. Check for seasoning before adding freshly chopped tarragon before serving with creamy mashed potatoes! A real winter warmer!