Name: Chicken with Wild Mushrooms, Grapes and Tarragon
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 bunch of fresh tarragon; 350 g (12 oz) oyster or button mushrooms; 1 chicken, 1.5–1.75 kg (3–4 lb); Salt and freshly ground white pepper; 175 g (6 oz) seedless grapes, peeled; 1 tablespoon olive oil; 25 g (1 oz) unsalted butter; 2 celery sticks, chopped; 1 carrot, chopped; 4 shallots, chopped; 300 ml (10 fl oz) dry white wine; 50 g (2 oz) unsalted butter; 1 sprig of fresh thyme; 1 bay leaf; 1.2 litres (2 pints) Chicken Stock; 450 ml (15 fl oz) double cream

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

1 chicken, 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.

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