Try James Tanner's creamy chicken and mushrooms with sauteed potatoes that will go down a treat with all the family.
4 skin on chicken breasts
½ diced onion
1 sprig of thyme
2 cloves of minced garlic
15g dried porcini mushrooms
150ml boiling water
80g sliced chestnut mushrooms
3 tbsp of double cream or crème fraiche
2 tbsp sherry vinegar
200ml chicken stock
1 tbsp chopped parsley
Splash of oil for cooking
For the sauteed potatoes:
350g new season potatoes
Knob of butter
1. First soak the dried porcini mushrooms for 30 minutes in the boiling water then squeeze and drain, reserving the liquid to one side. Chop the rehydrated mushrooms. Take the drained liquid and pass through a sieve lined with kitchen towel, (this will catch any grit that may have come off the mushrooms and be in the liquid!)
2. Next heat a medium sized saucepan or casserole add a splash of oil.
3. Season the chicken breasts and seal in the hot oil skin side down for around 3 minutes until golden. Turn and seal the other sides for a minute then remove and set aside on a plate drain of any excess fat leaving around a tablespoon of oil in the pan.
4. Next add the onion and garlic to the pan and sauté for 1 minute. Then add the chopped porcini and sliced chestnut mushrooms, soften in the hot oil and add the vinegar. Cook until reduced then add the Marsala and reduce by half.
5. Pop the chicken breasts back in the pan skin side up and add the drained porcini liquid, stock and thyme. Bring to a gentle simmer and cover with a lid or if using a saucepan cover with a sheet of tin foil. Cook over a medium simmering heat for 12 minutes until the chicken is cooked through then remove chicken breasts and set aside.
6. Raise the heat and reduce liquid to sauce consistency then lower heat and stir in the cream or crème fraiche and parsley and season to taste. Pop the chicken back into the hot sauce and serve with sauté potatoes and greens of your choice.
To make the potatoes:
Simply boil the potatoes for around 10 minutes until only just tender, drain and leave to cool slightly. Slice into roughly 1cm thick slices. When ready to serve add a splash of oil to a non stick frying pan add the potato discs and a knob of butter cook for around 2 minutes on each side until golden. Season and drain well on kitchen towel.