Recipe: Champagne Chicken with Wild Mushrooms & Tarragon

It may seem a little over the top to pop open a bottle of bubbly just to use 1 and 1/4 cups (300ml) of it for poaching chicken breast, so I recommend inviting a friend or two over to help you drink the rest of the bottle while you assemble this luxurious dish. It requires virtually no prep and takes only 30 minutes from start to finish.

You can use prosecco instead of champagne; it’s a lot less expensive, equally delicious and what you don’t use will make a nice little *kir royale-style cocktail while your guests are waiting to eat (*just add a splash of your favorite fruit based liqueur). I’ve even made this with a crisp dry white wine – also delicious.

With regard to the mushrooms, choose any combination of chanterelles, morels, oyster mushrooms, maitake (aka ‘chicken of the woods’), brown beech, baby crimini/chestnut mushrooms or porcini if it’s hunting season, you know what you’re doing and you can find the perfect baby ones.

You’ll still have a tasty result using white button mushrooms but they’re a bit bland for this recipe, so be brave and go for those strange-looking fungi that come in small packages and are available from most good supermarkets. You’ll be rewarded with something more visually appealing and with better flavor. I don’t recommend using shitake as they tend to be rather chewy and add a flavor that’s reminiscent of musty old library books.

Crème fraiche is available in most good supermarkets. It’s a thick French-style, cultured cream that brings a lovely rich buttery, nutty flavor to sauces and soups – or simply dollop some on top of a bowl of fresh summer berries.

champagne tarragon  chicken with wild shrooms 003CHICKEN with WILD MUSHROOMS in a CHAMPAGNE SAUCE

(Serves 4)

Ingredients:

4 chicken breast fillets of equal size (preferably organic)

1 1/4 cups (300ml) of champagne or sparkling dry white wine

1 teaspoon of olive oil

1 teaspoon of butter

8-9 oz (240g) of assorted fresh wild mushrooms, wiped clean and any large ones sliced

2 tablespoons of crème fraiche

1 tablespoon of fresh tarragon, chopped

Sea salt and freshly ground black pepper

'shrooms, assorted 001Action:

In a wide sauté pan with a lid, place the whole chicken breasts in one layer and pour over the champagne or equivalent. Bring to a boil, reduce the heat and cover; simmer gently for 15-20 minutes until the chicken is cooked thoroughly.

Meanwhile, heat the butter and oil in a separate pan and sauté the mushrooms until starting to turn golden, turning occasionally. Strain the cooked chicken breasts, reserving the liquid; cover the chicken and keep warm.

Add the reserved poaching liquid to the mushrooms and allow it to bubble for approx 4 minutes. Reduce the heat and stir in the crème fraiche (or sour cream) and tarragon – simmer gently for a few minutes or until the sauce has thickened slightly.

BLOG chicken with champagne and wild mushrooms 011Season with salt and freshly ground black pepper to taste.

Slice each chicken breast diagonally into thick slices and arrange on four warmed plates; pour over the sauce and serve immediately.

Serve with a wild rice pilaf and some leafy greens on the side with a lemony dressing.

 

About edibletcetera

I'm a passionate foodie who cooks, photographs, eats - then writes about it; an occasional restaurant critic; former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Made in Under 30 mins, Poultry. Bookmark the permalink.

10 Responses to Recipe: Champagne Chicken with Wild Mushrooms & Tarragon

  1. Penny says:

    This dish sounds delicious! On my way to the grocery now to purchase ingredients.

  2. Sue Ellen says:

    I sent this to my sister who cooks for her family and friends constantly. She printed this out to serve. Sounds great. I will try this too! I would like it with a spinach dish. … Maybe cold spinach with lemon and olive oil dressing?

  3. Great goods from you, man. I’ve understand your stuff previous to and you’re just extremely excellent. I really like what you’ve acquired here, certainly like what you’re saying and the way in which you say it. You make it entertaining and you still take care of to keep it smart. I can not wait to read much more from you. This is actually a terrific web site.

  4. You actually make it appear really easy together with your presentation however I in finding this topic to be actually one thing that I feel I might never understand. It sort of feels too complex and very extensive for me. I am taking a look forward to your next put up, I will try to get the dangle of it!

    • Hmm….well I do try to provide ideas that are quick and/or simple to prepare yes delicious, as everyone is so pressed for time these days. It just takes practice and we all make mistakes in the kitchen which is how we learn; so go forth and become a fearless cook! 🙂

  5. Lashaunda says:

    My partner and I stumbled over here coming from
    a different web address and thought I should check things out.
    I like what I see so now i’m following you. Look forward to checking out your web page
    for a second time.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s