Chicken with Wild Mushrooms, Grapes and Tarragon

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

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.


  • 1 chicken, 1.5–1.75 kg (3–4 lb)
  • 350 g (


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.

Pre-heat the oven to 200°C/400°F/gas 6.