Chicken Breast with Cider Sauce, Shallots, Mushrooms and Tarragon
CHICKEN BREAST WITH CIDER SAUCE, SHALLOTS AND TARRAGON
The cider and crème fraiche sauce adds a little twist to this chicken dish. Tarragon is often used with fish dishes but also works well with chicken. The parsley-dipped croutons add a great garnish, elevating this dish to dinner party status.
4 Chicken Breasts, skin on
1 tablespoon olive oil
15g unsalted butter
100g shallots, peeled
2 cloves garlic, crushed
300mls dry cider
100g crème fraiche
1 bay leaf
1 tablespoon chopped tarragon
Cracked black pepper
3 slices white bread
1 tablespoon chopped parsley
- Heat the oil and butter in an ovenproof dish, on the hob. Add the shallots and fry for 5 minutes, then add the garlic and cook for a further 2-3 minutes.
- Add chicken (skin side down) into the dish. When the chicken is sealed and golden in colour, turn each breast over.
- Pour the cider over the chicken, along with a bay leaf and a twist of black pepper. Bring to the boil, cover with foil and place in the oven until cooked (15-20 minutes, depending on the size of the chicken breasts).
- When the juices run clear the chicken breasts are cooked. Transfer the chicken onto a serving platter and keep warm.
- Remove the bayleaf from the cooking liquid. Stir in the crème fraiche, followed by the chopped tarragon. Check and adjust seasoning and place on the simmer plate, stirring occasionally until desired consistency is reached. (If you want a thicker sauce, mix a couple of teaspoons of cornflour with cold water, add to the sauce and bring to boil).
- Meanwhile, toast the bread and cut into shapes, using a pastry cutter.
- To serve: place the chicken breast on a plate (it looks good on a bed of Savoy cabbage, sautéed with caraway seeds and pancetta). Pour a little of the cider sauce over the chicken breast. Dip one end of each crouton in the sauce and then into the chopped parsley, and use to garnish the dish.