Creamy chicken & wild mushrooms

30-60 minutes 4 servings 600 kcal or less casserole chicken casserole chicken stew creamy chicken mains make ahead masterchef one-pot over an hour saturday meal

N/A

Source

Ingredients

25g dried cep

50g butter , softened

small handful tarragon , leaves torn

4 chicken breasts , skin on

1 tbsp olive oil

150ml white wine

100g crème fraîche

Method

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.

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.

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.