MeMo Cooks… Autumn Produce

Now it is officially Autumn, and the nights are drawing in, it’s time to start cooking all that glorious autumn produce and settle in for a comforting meal. It’s the perfect time of year for one-pot dinners and hearty slow cooked feasts, and this week we have been researching some easy, Autumn recipes for you to try at home. We have found a warming recipe which uses all the best Autumn produce, combined with some extra veggies we recommend to go on the side to make this a truly heartening Autumnal recipe!

There are plenty of indulgent meals we found online for this time of year but this Chicken breast with wild mushrooms and creamy tarragon sauce by Delicious Magazine is ideal for a cosy night in.

(Serves 6)

Ingredients:

Olive oil for frying

6 free-range skin-on chicken breast or large breasts (wrap chicken breasts in Parma ham or bacon if no skin on chicken)

40g butter, plus an extra knob

3 shallots, sliced

3 garlic cloves, sliced

500ml chicken stock

200ml dry white wine

150ml double cream

250g wild mushrooms, large ones sliced in half

A few fresh tarragon sprigs, leaves stripped

1 tsp Dijon mustard

Squeeze of lemon juice

Method

1. Heat the oven to 200°C/180°C fan/ gas 6. Heat a glug of oil in a heavy based frying pan over a high heat, and cook the chicken, skin-side down, for 3-5 minutes until golden. Set the pan aside. Put the chicken in a baking dish, skin-side-up and roast for 20-25 minutes until the pieces are cooked through. Rest the breasts for 5 minutes.
2. Add the butter to the reserved pan and put on the lowest heat. Add the shallots and garlic, then cook for around 7 minutes. Add the chicken stock and white wine, turn up the heat then reduce over a high heat for 15-20 minutes until the taste of alcohol has disappeared. Add the cream and bubble to reduce for about 3 minutes more.
3. Meanwhile, heat another knob of butter and a glug of oil in a frying pan over a high heat. When foaming, add the mushrooms and cook for 5-8 minutes, tossing occasionally, until dark golden. Add to the sauce with the tarragon, mustard and a squeeze of lemon juice, then taste and season. Pour in any resting juices from the chicken, then serve with the chicken breasts, either spooned over on plates or served at the table on a large platter.
4. Serve with roasted Kale with Chinese seasoning, and sliced pumpkin roasted with salt and olive oil.

Why not try this delicious creamy recipe yourself? If you loved this dish, take a look at our blog page for more tasty recipes to try at home!