Roast Chicken & Creamy Mushroom Sauce

british

Roast Chicken & Creamy Mushroom Sauce

This is a great treat for the whole family - succulent chicken and a rich creamy mushroom sauce. I love to serve this with fluffy mashed potato - perfect comfort food. You can use chicken thighs or skin on chicken breasts for this recipe. If you can get fresh tarragon then you can use this instead, just chop the leaves before use. Please note - if preferred you can leave out the brandy, it will still be absolutely delicious.

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Ingredients

  • onion ½ (diced)
  • chestnut mushrooms 200 g (sliced)
  • chicken breast 4
  • potato 800 g (peeled)
  • butter to taste
  • chicken stock cube 1
  • dried tarragon 6 tsp
  • garlic paste 1 tsp
  • double cream 80 ml
  • brandy 30 ml

Method

  • Preheat the oven to 200°C/180°C fan.
  • Peel and dice the onion. Slice the mushrooms.
  • Heat a glug of oil in a large frying pan over a medium heat. Fry the chicken breasts for 2 minutes on each side then transfer onto a baking tray and place in the oven for 15 minutes. Make sure the chicken is cooked through and reaches an internal temperature of 75°C. (keep the frying pan you used to cook the chicken in, as you'll use this to make the sauce).
  • Meanwhile, make the mashed potato: Peel and chop your potatoes into small chunks. Boil them until soft in salted water. Drain and mash them with the butter. Season to taste. Keep warm until you're ready to serve.
  • To make the mushroom sauce: Make up the chicken stock cube with 40ml boiling water per serving.
  • To the same frying pan, add the onions, mushrooms and garlic paste and fry for 5 minutes. Add more oil if necessary.
  • Add the brandy to the pan (optional). Or you can use a dash of white wine. Let it simmer gently until it’s mostly evaporated and you can't smell the alcohol.
  • Add the stock, cream and tarragon and simmer for 3-4 minutes until slightly thickened.
  • Plate up - carve the chicken, serve with the mash and pour over the mushroom sauce.

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