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
