Wild Mushroom & Tarragon Chicken

Wild Mushroom & Tarragon Chicken

This recipe brings me back to my college days at Monkwearmouth Catering College in Sunderland at the young age of 16 years old and a little later at Newcastle Catering College. I must admit at 16, college was a little too daunting for me. I dropped out and decided to become a fulltime chef as opposed to a college educated one. Something I’m glad I did at the time as going back to school at the age of 24 was a lot easier. I also knew what I wanted to do by then. Getting an education was the best thing I ever did. Sometimes we just need to experience the world first and then decide the direction our future is taking us. For me, I knew I wanted to be a chef all of my life, but I also knew that I didn’t want to be working the line at 50. So getting a good education plus the years of experience as a chef has me where I am now, happily working as a corporate chef for one of the biggest producers of fruits and vegetables in the world.

So back to this recipe, Tarragon chicken is a classic flavor combination and a classic French dish from the past. Back in Europe, it’s a dish that is always on the college menu as it appeals to many people. It’s straight forward and really easy to prepare, cook, and serve. Only this time, I’m adding wild mushrooms, and, instead of heavy cream, I’m adding a healthy dollop of Greek yogurt. The combination of chicken, mushrooms, tarragon, and parsley finished with yogurt make this a beautifully inviting dinner for you and your family. Remember always have fun in the kitchen. Get the kids involved, and enjoy your family time together. Happy cooking!

Wild mushroom & tarragon chicken

Serves 4

Ingredients:

1 whole 3lb chicken cut into eight pieces or 4 even size portion so f chicken (Free range if possible)

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

4 tablespoons olive oil

4 cups of mixed wild mushrooms, roughly chopped

2 cups low in sodium chicken stock

2 tablespoons Greek yogurt (optional)

2 tablespoons freshly chopped tarragon leaves

2 tablespoons freshly chopped parsley

Preheat oven to 365’F

How to make:

Season the chicken with salt and pepper. Place a large sauté pan or nonstick frying pan on the stove over a medium to high heat, add 2 tablespoons of oil. When the oil is hot, carefully add the chicken pieces. Cook for 3 to 4 minutes then carefully turn each piece of chicken over and continue to cook for another 3 to 4 minutes.

Remove the chicken pieces from the pan and place onto a lined sheet pan and pop into the oven for 10 to 15 minutes, depending on how large each piece of chicken is.

Add the remaining oil to the pan, and then add the chopped mushrooms, cook, stirring occasionally until the any liquid has evaporated, about 5 minutes. Increase the heat to high, add the stock and cook until it has reduced by half its volume. Remove the chicken from the oven and add the chicken pieces back to the pan. Reduce the heat to a simmer and continue to cook for 1 to 2 minutes coating the chicken with the mushroom sauce. (Make sure you check that the chicken is cooked all the way through)

Finish by adding the yogurt and herbs, stirring well to combine (do not boil), serve with brown rice, Farro, roasted vegetables or a nice big green salad, enjoy!!!!