I did this one a couple of weeks ago, and it was really yummy. I adapted this recipe, and made my own version.
Ingredients
- 2 skin-on chicken breasts
- Chicken stock (you can make this with Chicken Oxo cubes and hot water!)
- Mushrooms
- White wine
- Double Cream
- Spinach
- Tarragon (I had to get the Scwartz stuff as I couldn’t find any fresh)
- Garlic
Instructions
Preheat the oven to 200 degrees. Season chicken with Salt/Pepper. Fry quickly with skin down until golden brown. Flip over and cook for a minute. Take chicken, and put in an oven dish, and surround with the chicken stock. I put garlic in the stock as well as I love garlic. Cook for 20-25 minutes or until cooked.
Melt some butter in a frying pan and add mushrooms until golden. Add white wine and reduce almost completely. Add cream, spinach and tarragon, and reduce by a third. While doing this, boil some rice.
To serve, put a bit of rice on each plate, chicken on top. put the sauce next to the rice/chicken as I had a lot of mushrooms and spinach in mine. Yum.
October 9th, 2008 at 6:33 pm
[...] is a slight variation of this recipe, and I haven’t actually done this yet, I’m just planning it! We’ll see how it [...]