Serves 4 – Prep 20 mins plus soaking – Cook 40 mins
A really easy dish that is great for serving to friends. You make the recipe in one dish and then serve with either broccoli or asparagus and some fried potatoes.
25g/1oz Dried Ceps
50g/2oz butter, softened
small handful tarragon, leaves torn
4 chicken breasts, skin on
1 tbsp olive oil
150ml/1/4pt white wine
1. Allow the mushrooms to soak in 275ml of hot water for 10 minutes until plump. Drain them keeping the soaking liquid and then chop. Mix the chopped mushrooms with butter and half the tarragon and stuff under the skin of the chicken.
2. Pre heat your oven to 200⁰C/180⁰C/gas mark 6. Heat the olive in a large flame proof dish, add the chicken and brown all sides. Once browned place in the oven for 20 mins allowing the chicken to cook through. After the 20 mins, remove the dish from the oven and take the chicken out and keep it warm.
3. Return the dish to the heat, add the wine and simmer until nearly reduced. Now add the the reserved mushroom liquor and simmer again until reduced by half. The stir in the creme fraiche and simmer for 1 to 2 mins more. Now finally add the remaining tarragon and season to taste. Return the chicken to the dish, heat through for 1 min more and serve.