Chicken with Wild Mushroom and Truffle Sauce

Creamy Chicken with Wild Mushroom and Truffle Sauce from Hello Fresh.

Ad:  This post was written in conjunction with Hello-Fresh

Recipe boxes are a great way to learn how to make new dishes.  All your ‘mise en place’ is done – the food arrives ready prepared and portioned.  When you need a specific, unusual ingredient you’ll get exactly the right amount in your recipe box, without having to buy a full-size pack.  And, those fancy vegetables are all included.  So, making one of the Hello Fresh recipes  without the recipe box was quite a challenge.  Their chicken with creamy mushroom and truffle sauce is the sort of dish I think should have already been in my repertoire but wasn’t.  I love that combination of cream, mushroom and truffle and I’ve used it before in this recipe for pork tenderloin with truffle and mushroom, but never with chicken!

Using the Hello fresh recipe for chicken with wild mushroom, I had just a couple of challenges so I made substitutions which I think worked pretty well in the circumstances.  I tend not to have fresh truffle in my cupboard (!) so instead of ‘truffle zest’ I added a teaspoon of truffle oil.  And, since the wild mushroom sauce on the ingredient list isn’t something that I would know where to source, I used a little Essential Cuisine wild mushroom liquid sauce, which is a concentrated sauce base containing hand-picked ceps from wild forests.  It’s quite a strong ingredient and the generous tablespoon I added was actually too much.  Next time I’ll try with just a teaspoon!  If you don’t want to invest in a jar of this stuff (it keeps for up to a year even when open!), then there are other wild mushroom sauce options you could try – or you could even make your own!

It was quite an easy recipe to make and I’m surprised it’s not currently on the Hello Fresh most popular recipe list, although perhaps it’s more of a winter dish…

What impressed me most was that I managed to produce a professional-looking result that really wasn’t far off the Hello-Fresh press picture.  And, it tasted really good too – I’ll definitely be making this one again.

Without further ado, here’s the recipe for Chicken with Wild Mushroom from the Hello Fresh site, with my own amendments. Obviously it would be easier to use the Hello Fresh recipe box, but the changes I made were relatively minor.

5 from 2 votes

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Chicken with Wild Mushroom Sauce

Prep Time

10 mins

Cook Time

40 mins

 

Hello Fresh Recipe for a classic chicken in truffled wild mushroom cream sauce

Course: Main

Cuisine: French

Keyword: chicken, cream, mushroom, Truffle

Servings: 2

Calories: 641 kcal

Author: Hello Fresh

Ingredients

• 200 g Potatoes peeled
• 100 g Chestnut Mushrooms
• 1 tbsp Olive oil
• 1 handful Fresh Tarragon
• 2 slices Serrano Ham
• 2 Chicken Breasts
• 1 tsp Essential Cuisine liquid wild mushroom sauce
• 300 ml Water
• 150 g Tenderstem Broccoli
• 150 g Creme Fraiche
• 1 tsp Truffle oil or a teaspoon of grated fresh truffle

Instructions

Roast Potatoes

1. Cut the potatoes into 4cm chunks

2. Preheat the oven to 200c

3. Bring a large saucepan of water to the boil with a pinch of salt

4. Meanwhile, put most of the oil onto a baking tray and put in the oven to heat through

5. Add the potatoes and cook for 7-8 minutes until the edges have softened

6. Once the potatoes are ready, drain in a colander, then put back in the pan and put the lid on. Shake the pan to fluff up the edges of the potatoes

7. Take the baking tray out of the oven and transfer the potato chunks, turning in the oil. Season with a little salt and pepper

8. Roast for 25--30 minutes on the top shelf of the oven until golden, turning after 10-15 minutes

Chicken in wild mushroom sauce

1. Thinly slice the chestnut mushrooms

2. Pick the tarragon leaves from the stalks and chop finely

3. Heat a large, heavy-based frying pan on a medium-high heat.

4. When hot add the Serrano slices and cook on both sides till crisp. Set aside on a piece of kitchen roll

5. Season the chicken with salt and pepper

6. Add a splash of oil to the pan and once warmed through, sear the chicken on both sides for 8-10 minutes

7. When the chicken is brown all over, add the mushrooms and cook until they have softened and started to brown.

8. Add the water and the wild mushroom sauce. Stir well, bring to the boil then reduce the heat to a simmer

9. Cover with a lid or foil and cook for 8-10 minutes till the chicken is cooked through (no longer pink in the middle)

10. Meanwhile, bring a pan of water to the boil, add a pinch of salt and the tenderstem broccoli

11. Cook for 4-5 minutes till tender then drain

12. Add the creme fraiche to the chicken pan, stir well, taste and add more salt and pepper if necessary.

13. To serve, share the broccoli between the plates with the roast potatoes to one side. Put a chicken breast on each plate

14. Finish the sauce by stirring through the truffle oil if using and the chopped tarragon. If you are using fresh truffle, put half into the sauce at this stage

15. Pour the sauce over the dish, garnish with grated fresh truffle if using and top with the Serrano ham crisp

If you want to try something new, why not check out the Hello-Fresh recipes – there are lots of delicious options.  And if you want the easy option, order yourself one of their recipe boxes – they conveniently come with different portion options so whether you are cooking for two or for a large family you should find something to suit you.