Delicious dinner recipe for Tarragon Cream Chicken with mushrooms and pink peppercorns
1 tablespoon olive oil
1 tablespoon butter
8 chicken fillets, bone-in and skin on
2 shallots, diced
250g (2 cups) button mushrooms, sliced
3 stems fresh tarragon, de-stalked
1 cup (250ml) white wine
250ml hot chicken stock
1 cup pouring cream
a squeeze of fresh lemon juice (about 1 tablespoon should do)
1 teaspoon pink peppercorns, lightly crushed
sea salt flakes and cracked black pepper, to taste
Heat 1 tablespoon olive oil in a wide based pan. Season the chicken and brown on both sides.
Remove and set aside. Reserve 1 tablespoon of the pan oil and discard the rest.
Sauté the shallots for several minutes on a medium heat until softened. Add the butter and the mushrooms, turn the heat up and cook until all the water has evaporated. Season the mushrooms with salt.
Add the tarragon and stir through. Deglaze the pan with the wine and reduce by half.
Add the chicken stock, cream, lemon juice and pink peppercorns. Bring up to the boil and return the chicken to the pan.
Cover and simmer for about 30-35 minutes, turning the chicken over once during the cooking time. Remove the chicken skins if you like or place under the grill to crisp up and brown.
Serve with steamed broccoli and baby potatoes.