Ingredients and method may vary slightly on live TV show
4 chicken breasts with skin on
25g dried porcini mushrooms
2 tbsp olive oil
1 small onion, finely chopped
A handful of chestnut mushrooms, sliced
100ml of marsala wine
100ml double cream
1 tbsp tarragon, chopped
4 medium courgettes, cut into thick battons
Juice of 1 lemon
2 tbsp olive oil
1 garlic cloves sliced
250g of mixed white and wild rice, cooked according to the packet instructions
2 tbsp parsley, chopped
Zest of a lemon
Salt and pepper
Pre heat the oven to 180C.
Soak the porcini mushrooms in boiling water and set to one side.
Heat the oil in a frying pan on a high heat and add the chicken skin side down. Fry for 4-5 minutes until golden brown.
Whilst the chicken is frying, place the courgettes in an oven proof dish, drizzle with olive oil and lemon juice. Add the garlic, then season with salt and pepper. Place in the oven and roast for 25 minutes.
Once the chicken skin has browned, remove from the oven and place on a tray. Bake in the oven for 20 minutes or until cooked through. Then remove from the oven and leave to rest for 5 minutes.
Keep the frying pan on the heat and add the onions. Cook for a minute until softened then add the chestnut mushrooms and allow to brown.
Drain the porcini mushrooms, reserving the liquid.
Deglaze the pan with the Marsala and allow to simmer until reduced by half then add a little of the reserved soaking liquid and cream. Simmer until slightly thickened.
Stir through the tarragon and season with salt and pepper.
Add the butter, herbs and lemon zest to the rice and stir through.
Serve along side the wild rice, roasted courgettes and chicken.