What's cooking; Chicken saute with mushrooms and tarragon.
1/2 oven-ready corn-fed chicken 1/2 tablespoon picked tarragon leaves Tablespoon sunflower oil 20g unsalted butter 100g button mushrooms trimmed and wiped 300ml chicken stock 150ml dry white wine 150ml double cream Salt and pepper Squeeze lemon juice HEATHER HOOD THIS recipe provides a good way to use chicken thighs and drumsticks, with a lovely creamy sauce (for a little treat). More at www.cookschool.org METHOD: Pre-heat oven to 200C. Cut chicken into four pieces, splitting legs into thigh and drumstick and cutting breast in two. Heat a saute pan with the oil then add butter. Once foaming, add the seasoned chicken. Saute over a reasonably high heat, turning and allowing to become golden. Add mushrooms and allow to colour before covering with a lid and baking for 15-20 minutes. Remove chicken and place to one side, pour off any excess fat. Place pan back on hob, pour in the wine and bring to the boil. Reduce by 3/4 then add stock and reduce by 1/2. Add cream, simmer and cook for a few minutes until you get a loose sauce consistency. Season and finish sauce with a squeeze of lemon juice to enrich flavour. Strain sauce for a smooth texture, add chicken and mushrooms and finish with tarragon.
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|Publication:||Daily Record (Glasgow, Scotland)|
|Date:||Jun 14, 2013|
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