Corn-Fed Chicken With Girolles

Feeds 1 - 2 people
Prep time 15m
Cook time 35m

Description

Our girolle mushrooms are in a league of their own. As part of our series of how to cook mushrooms, here we pair wild girolles in a creamy pan sauce with corn-fed chicken supremes. Girolles and their rich earthy flavour inject a complexity into this sauce. Tarragon gives a little sharp burst of freshness with every bite of the sauce, without overpowering the girolles. This intensely flavoured sauce pairs wonderfully with corn-fed chicken supremes.

Ingredients

200g Girolle Mushrooms, Fresh
3 Garlic Cloves (2 bruised & 1 crushed)
A few sprigs of Tarragon
3 tbsp Olive Oil
500g Corn-Fed Chicken Supremes
Some Butter
300ml Chicken Stock
100ml Double Cream
Mashed Potatoes:
50ml Whole Milk
1 Bay Leaf
500g Potatoes, ratte
200g Unsalted butter, diced and chilled
A pinch of Sea salt and pepper
100ml Double cream

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6.
Gently clean the girolles and slice any larger ones in half, so they are all roughly the same size. Bruise 2 of the garlic cloves with the back of a knife and peel and crush the other clove. Pick and finely chop the tarragon leaves.
Heat half the oil in a heavy based frying pan on a medium-high heat. Season the chicken well with salt and fry, skin-side down for 5 - 8 minutes, until golden brown and crispy. Add a generous knob of butter to the pan for the last few minutes of cooking, with the bruised garlic cloves.
Transfer to a small roasting tin, skin-side up. Roast in the oven for 15 - 20 minutes, until cooked through. Once cooked, allow the chicken to rest for 5 minutes before serving.
Meanwhile, make the sauce. Heat the rest of the oil in the same pan you cooked the chicken in, on a medium heat and a generous amount of butter.
Stir in the girolles and cook until they are golden. Add the crushed garlic and cook for 2 minutes, until fragrant.
Pour in the chicken stock and reduce by half, then stir in the double cream. Add any of the chicken cooking juices.
Sprinkle in the chopped tarragon. Check the seasoning and adjust to taste. You could also add a dash of wholegrain mustard or a splash of lemon juice, to taste.
Serve the girolle sauce with the chicken supremes and a generous portion of our indulgent mashed potatoes.
For the mashed potatoes: Add the milk, cream, bay leaf and garlic to a pan, over a medium heat. Bring to a gentle simmer, turn the heat off and leave to infuse while you cook the potatoes.
Peel the potatoes, popping them into a pan of cold water as you peel them to prevent any discolouration. Quarter the potatoes so they are all roughly the same size to help them cook evenly.
Season the water well with salt. Bring the water to the boil then reduce the heat to simmer and cook the potatoes for approximately 20 minutes, until they are soft and you can easily push a knife through them.
Drain and leave the potatoes to steam dry in a colander. When the potatoes are still hot push them through a potato ricer or mouli then return them to the pan. Stir vigorously with a spatula to dry them out, over a low heat.
Remove the garlic and bay leaf from the milk and cream and heat until it is very hot. Add the chilled butter to the potatoes, little by little, stirring vigorously for a smooth, creamy finish.
Pour in the hot milk and cream in a thin stream and stir vigorously. Be careful not to overheat it or overwork the mash. Keep stirring until all the liquid is absorbed and season to taste.

Corn-Fed Chicken With Girolles

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