Fungi Recipes…

 

"Mushroom & truffle chicken casserole"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • • 100ml rapeseed oil

  • • 1 large chicken jointed into 8 pieces

  • • salt and black pepper

  • • 200g bacon lardons

  • • 200g shallots peeled and cut in half lengthways

  • • 1 garlic bulb, cut in half horizontally

  • • 500g wild mushrooms

  • • 50g butter

  • • 50ml madeira

  • • 500ml chicken stock

  • • 200ml double cream

  • • 1 bunch fresh tarragon

  • • 1 small truffle or tbsp truffle oil

Preparation method

  • • Add half the oil to a large hot pan.

  • • Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side.

  • • Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured.

  • • Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.

  • • Pour the sauce over the chicken and simmer for 15-20 minutes.

  • • To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle.

 

 

 

 

 

 
 

 

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