I saw Raymond Blanc do this on the telly and thought it looked absolutely yummy – it is, despite the fact that I didn’t use the specified ‘Morel’ mushrooms (which are hideously expensive). So I suspect that the flavours would have been even more fabulous than they were in my version. Really, really gorgeous and so simple to do – give it a go whether it’s a simple family meal or supper with friends – you won’t be disappointed. Oh, and the leeks: what Monsieur Blanc did with them is simply one of the best ways to serve them!
What you need…
1 teaspoon stock from a chicken stockpot (I use Knorr)
50 ml hot water from the kettle
4 plump chicken breasts
Sea salt and black pepper
1 tablespoon butter
200g wild or interesting mushrooms, washed and roughly torn
120g button mushrooms, washed and quartered
100ml dry sherry, boiled for 30 seconds to cook off the alcohol
200ml double cream
for the leeks
Pinch sea salt
1 tablespoon butter
4 leeks, outer leaves removed, washed and sliced
What to do…
First, make a little chicken stock by using a balloon whisk to dissolve the stock from the stockpot into the hot water. Set aside.
Season the chicken breasts with salt and pepper. In a saucepan, melt the butter over a medium heat until it is foaming. Add the chicken breasts and colour lightly for 3 minutes on each side. Use a slotted spoon to remove the chicken from a pan and set aside.
In the butter remaining in the pan, chuck in the mushrooms and cook for 2 minutes. Season with a pinch of salt and add the boiled sherry, chicken stock and double cream. Bring to the boil and slip in the chicken breasts – which should be covered by the sauce. Lower the heat to a very gentle simmer and cook for 7 – 10 minutes, depending on the size of the chicken breasts.
Again using your slotted spoon, remove the chicken from the sauce and set aside. Turn the heat up to boil the sauce and cook until reduced by half (15 – 20 minutes on my hob) and thickened. Taste and adjust the seasoning if necessary. Actually, keep tasting because it’s bloody lovely!
Whilst the chicken breasts are cooking, turn your attention to the leeks. Into a saucepan, tip the water, salt and butter and bring to the boil. Tip in the leeks, pop on the lid and boil like mad for 3 minutes. That’s it!
To serve, place the chicken breasts back into the sauce to warm up for 2 minutes and then divide the chicken breasts and sauce between 4 plates, drain the leeks and serve them as well. We also had chunked up red potatoes that had been roasted in the oven with olive oil, salt, dried rosemary and chopped garlic. The whole supper is absolutely delicious – gotta love food blogging!
Easy, relaxed and really quite joyful! Glass of wine in hand, obviously!