Creamy chicken & wild mushrooms

Creamy chicken & wild mushrooms

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(5 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins Plus soaking

Skill level

Easy

Servings

Serves 4

John Torode dishes up a creamy chicken casserole with ceps, tarragon and a white wine cream sauce

Nutrition and extra info

Additional info

  • Freeze uncooked
Nutrition info

Nutrition per serving

kcalories
474
protein
27g
carbs
5g
fat
35g
saturates
17g
fibre
0g
sugar
2g
salt
0.4g

Ingredients

  • 25g dried ceps
  • 50g butter, softened
  • small handful tarragon, leaves torn
  • 4 chicken breasts, skin on
  • 1 tbsp olive oil
  • 150ml white wine
  • 100g crème fraîche

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Method

  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.
  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.
  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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Comments

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jweg1210's picture
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Made a great change for Sunday lunch, and the kids who are usually mushroom-phobic were actually happy (probably because there was nothing with a mushroom texture in this - I blitzed the butter, tarragon and porcini with a hand-held processor. )Half fat creme fraiche worked fine. Doubt it will be a returning favourite, but I'm glad I made it.

lucieflint's picture
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very easy and delicious - made this after work for the family, went down a treat. It's been promoted to my recipe file and I will definitely be making this again.

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