Ingredients
2 x 125g/5oz free range chicken breasts, with skin
1 tbsp olive oil
½ onion, peeled and chopped
2 garlic cloves, finely chopped
2 tbsp white wine
200g/8oz closed cup mushrooms, brushed and thinly sliced
2 tomatoes, deseeded and chopped
1 tbsp tomato pureé
2 tsp tomato ketchup
100ml/1/6 pint chicken stock
2 tsp chopped fresh tarragon
salt
freshly ground black pepper
Method
1. Preheat oven to 220C/425F/Gas7.
2. Preheat a griddle pan.
3. Season the chen.
4. Griddle the chicken for 2-3 minutes on each side until well charred.
5. Transfer the griddle pan to the oven and continue to cook until the chicken is cooked through.
6. Meanwhile, heat the oil in a medium sauté pan.
7. Sauté the onion for 1-2 minutes, to soften.
8. Stir in the garlic, mushrooms and tomatoes. Fry for 2-3 minutes or until the mushrooms begin to turn golden. Season.
9. Pour in the white wine and cook off for 30 seconds.
10. Add the tomato pureé, ketchup and stock.
11. Gently simmer until reduced by a third. Stir in the tarragon.
12. Serve the chicken with the mushroom sauce poured over the top.
2 x 125g/5oz free range chicken breasts, with skin
1 tbsp olive oil
½ onion, peeled and chopped
2 garlic cloves, finely chopped
2 tbsp white wine
200g/8oz closed cup mushrooms, brushed and thinly sliced
2 tomatoes, deseeded and chopped
1 tbsp tomato pureé
2 tsp tomato ketchup
100ml/1/6 pint chicken stock
2 tsp chopped fresh tarragon
salt
freshly ground black pepper
Method
1. Preheat oven to 220C/425F/Gas7.
2. Preheat a griddle pan.
3. Season the chen.
4. Griddle the chicken for 2-3 minutes on each side until well charred.
5. Transfer the griddle pan to the oven and continue to cook until the chicken is cooked through.
6. Meanwhile, heat the oil in a medium sauté pan.
7. Sauté the onion for 1-2 minutes, to soften.
8. Stir in the garlic, mushrooms and tomatoes. Fry for 2-3 minutes or until the mushrooms begin to turn golden. Season.
9. Pour in the white wine and cook off for 30 seconds.
10. Add the tomato pureé, ketchup and stock.
11. Gently simmer until reduced by a third. Stir in the tarragon.
12. Serve the chicken with the mushroom sauce poured over the top.