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Chicken with Wild Mushrooms, Grapes and Tarragon
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Gary Rhodes
Published 1994
This dish can be a fricassee, as here, or the chicken can simply be roasted and the sauce served separately. Oyster or pleurote mushrooms have become fairly common, but if you have any problem finding them, just substitute with button mushrooms.
Ingredients
1 1.5–1.75 kg 3–4 lb 350 g
Method
For a fricassee, the chicken must be cut into four portions, removing the breasts and legs from the carcass. Split the drumsticks from the thighs, but leave the breasts whole. The carcass should be chopped and used in making the sauce.