Poached chicken with wild mushroom fricassée recipe
Poached chicken with a fricassée of wild mushrooms Raymond Blanc's French classic is dressed to impress. 125ml/4½fl oz water20g/¾oz unsalted butter30g/1oz carrot, cut in half lengthways, then cut into 0.5cm/¼in slices30g/1oz celery, cut into 0.5cm/¼in slices30g/1oz leeks, cut into 0.5cm/¼in rings30g/1oz courgettes, cut in half lengthways, then cut into 0.5cm/¼in slices2 x 200g/7oz chicken breasts, skin removedsalt and freshly ground black pepper1 sprig fresh tarragon50g/2oz girolle mushrooms, trimmed, cleaned50g/2oz button mushrooms, quartered, cleaned50g/2oz chanterelle mushrooms, trimmed, cleaned 30g/1oz trompette mushrooms, trimmed, halved, cleaned ½ garlic clove, puréed1 tsp finely chopped shallots1 handful flatleaf parsley, coarsely chopped 40g/1½oz tomatoes, seeds removed, finely chopped 125ml/4½fl oz water 20g/¾oz unsalted butter 30g/1oz carrot, cut in half lengthways, then cut into 0.5cm/¼in slices 30g/1oz celery, cut into 0.5cm/¼in slices 30g/1oz leeks, cut into 0.5cm/¼in rings 30g/1oz courgettes, cut in half lengthways, then cut into 0.5cm/¼in slices 2 x 200g/7oz chicken breasts, skin removed salt and freshly ground black pepper 1 sprig fresh tarragon 50g/2oz girolle mushrooms, trimmed, cleaned 50g/2oz button mushrooms, quartered, cleaned 50g/2oz chanterelle mushrooms, trimmed, cleaned 30g/1oz trompette mushrooms, trimmed, halved, cleaned ½ garlic clove, puréed 1 tsp finely chopped shallots 1 handful flatleaf parsley, coarsely chopped 40g/1½oz tomatoes, seeds removed, finely chopped Method Place the water and butter into a medium frying pan with a lid over a high heat and bring to the boil.Add the carrots, celery, leeks, courgettes and tarragon and bring back to the boil.Season the chicken breasts with salt and freshly ground black pepper and place into the pan on top of the vegetables. Cover with a lid and simmer for 6-7 minutes, or until the chicken is almost completely cooked through.Add all of the wild mushrooms except the trompettes and replace the lid and cook for one minute.Add the trompettes and continue to cook for 30 seconds.Place the garlic, shallots and parsley into a bowl and mix well (this mixture is called a persillade.Add the persillade and tomatoes to the pan and season, to taste, with salt and freshly ground black pepper.Test the chicken is cooked by inserting a skewer into the thickest part of the breast - if the juices run clear the chicken is cooked. If the juices are not clear, replace the lid and cook for 1-2 minutes more, or until completely cooked through. To serve, remove the chicken breasts from the pan and cut in half on the diagonal. Spoon some of the vegetables onto each plate and top each pile with two pieces of chicken. Add a further spoonful of vegetables and drizzle with the cooking juices. Place the water and butter into a medium frying pan with a lid over a high heat and bring to the boil. Place the water and butter into a medium frying pan with a lid over a high heat and bring to the boil. Add the carrots, celery, leeks, courgettes and tarragon and bring back to the boil. Add the carrots, celery, leeks, courgettes and tarragon and bring back to the boil. Season the chicken breasts with salt and freshly ground black pepper and place into the pan on top of the vegetables. Cover with a lid and simmer for 6-7 minutes, or until the chicken is almost completely cooked through. Season the chicken breasts with salt and freshly ground black pepper and place into the pan on top of the vegetables. Cover with a lid and simmer for 6-7 minutes, or until the chicken is almost completely cooked through. Add all of the wild mushrooms except the trompettes and replace the lid and cook for one minute. Add all of the wild mushrooms except the trompettes and replace the lid and cook for one minute. Add the trompettes and continue to cook for 30 seconds. Add the trompettes and continue to cook for 30 seconds. Place the garlic, shallots and parsley into a bowl and mix well (this mixture is called a persillade. Place the garlic, shallots and parsley into a bowl and mix well (this mixture is called a persillade. Add the persillade and tomatoes to the pan and season, to taste, with salt and freshly ground black pepper. Add the persillade and tomatoes to the pan and season, to taste, with salt and freshly ground black pepper. Test the chicken is cooked by inserting a skewer into the thickest part of the breast - if the juices run clear the chicken is cooked. If the juices are not clear, replace the lid and cook for 1-2 minutes more, or until completely cooked through. Test the chicken is cooked by inserting a skewer into the thickest part of the breast - if the juices run clear the chicken is cooked. If the juices are not clear, replace the lid and cook for 1-2 minutes more, or until completely cooked through. To serve, remove the chicken breasts from the pan and cut in half on the diagonal. Spoon some of the vegetables onto each plate and top each pile with two pieces of chicken. Add a further spoonful of vegetables and drizzle with the cooking juices. To serve, remove the chicken breasts from the pan and cut in half on the diagonal. Spoon some of the vegetables onto each plate and top each pile with two pieces of chicken. Add a further spoonful of vegetables and drizzle with the cooking juices.