Corn-fed chicken supreme with shallots, garlic and button mushrooms accompanied by a creme fraiche and tarragon sauce.
Peel and finely dice the shallots and garlic. Quarter the button mushrooms. Pick and carefully chop the tarragon leaves.
Par boil the potatoes in salted water for 10 minutes. Drain and allow to cool. Then cut into thick slices.
Pick and roughly chop the parsley.
Slice the chicken breasts into thin slices.
Heat a saute pan until hot.
In the saute pan, add a knob of butter and then add the chicken pieces. Cook until golden brown. Add the shallots and cook for a few minutes until they start to soften. Next add the mushrooms and cook for a few minutes and then add the garlic. De-glaze the pan with the white wine and reduce by half. Add the creme fraiche and bring to the boil. Once the sauce is hot check the chicken is cooked through.
Season with salt and pepper and add the tarragon.
Whilst the chicken is cooking, heat a frying pan until hot and add a splash of sunflower oil.
Place the potatoes in the pan and cook on both sides until golden brown. Season with Maldon salt and pepper and finish with the chopped parsley.
Serve the chicken in a bowl with some sauteed potatoes and some crusty bread to mop up the sauce.
«Try adding some wholegrain mustard to this dish for an extra level of flavour.»