Creamy chicken & wild mushrooms

Creamy chicken & wild mushrooms

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(12 ratings)

Prep: 20 mins Cook: 40 mins Plus soaking


Serves 4
John Torode dishes up a creamy chicken casserole with ceps, tarragon and a white wine cream sauce

Nutrition and extra info

  • Freeze uncooked

Nutrition: per serving

  • kcal474
  • fat35g
  • saturates17g
  • carbs5g
  • sugars2g
  • fibre0g
  • protein27g
  • salt0.4g
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  • 25g dried cep
  • 50g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • small handful tarragon, leaves torn



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 4 chicken breasts, skin on
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 150ml white wine
  • 100g crème fraîche


  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.

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Comments, questions and tips

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4th Nov, 2012
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.
29th Oct, 2012
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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