No image available
Member recipe

Chicken Sauternes with Mushrom, Tarragon and Pea Rice

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 5 minutes Cook: 35 minutes

Skill level



Serves 4

A delicious dish that looks as good as it tastes.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


Chicken Sauternes

  • 1 tbsp sunflower oil
  • 8 skinless boneless chicken thighs
  • 1 large onion, thickly sliced
  • 2 garlic cloves, finely chopped
  • large knob of butter
  • 2 tbsp plain flour
  • 250ml Sauternes or white wine
  • 300ml chicken stock
  • 250g chestnut mushrooms
  • 2 tbsp fresh tarragon

Pea Rice

  • 250g long grain or Basmati rice
  • 100g frozen peas
  • finely grated zest of one lemon
  • salt and pepper to season


  1. Place a large frying pan over a high heat with the oil in it. Season the chicken thighs and brown them off for about 3 mins each side.Then remove from the pan and transfer to a separate plate and cover with foil to keep warm.

  2. Reduce the heat from high to medium, add the onion to brown for 2-3 mins, stirring often. Add the garlic, butter and flour, stirring together until a thick sauce is formed. Cook for a minute or two.

  3. Return to a high heat and pour the wine in gradually, while stirring. Allow the mixture to bubble away for 2-3 mins until thickened.

  4. Gradually stir in the stock until well blended. Add the mushrooms to the sauce, and add the chicken thighs, skin side up to the sauce. Sprinkle over the tarragon, bring to the boil and then reduce to a simmer for 20 mins.

  5. Cook the rice as per packet instructions. 5 mins before the ready, add the frozen peas, lemon zest, salt and pepper. Drain and return to the pan with a lid to keep warm.

  6. After 20 mins of simmering, the sauce should have reduced and the chicken completely cooked through. Remove the chicken from the sauce and onto a plate to keep warm!

  7. Stir in the creme fraiche (optional) and lemon juice into the sauce and warm through for a minute or two. Check seasoning and adjust if necessary.

  8. Spoon the rice onto a serving plate, sit the chicken breasts on top and pour on the sauce - serve!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.