Ingredients

4 chicken breasts, skin on and with presentation bone

salt & pepper

oil to fry

approx. 200ml chicken stock

30g butter

1 bay leaf

For the mushrooms

2 thinly sliced shallots

1 clove garlic

400g sliced chestnut mushrooms

150g cooked pearl barley (cooked weight)

30g Dijon mustard

15g honey

75ml white wine

400ml cream

handful chopped tarragon

Method

1. Oil and season the chicken, cook skin side down for 4 minutes, turn over, cook 3 minutes, then add the bay leaf and enough stock and the butter, to come half way up the meat

2. Cook at 180°c for 25 minutes

3. Gently fry the shallot and garlic for 5 minutes

4. Add mushrooms, cook 5 minutes

5. Add wine, reduce by half

6. Add cream and mustard and honey. Repeat

7. Stir in barley and tarragon

8. Serve a breast on top of a quarter of the mix

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com