Hello Fresh Recipe for a classic chicken in truffled wild mushroom cream sauce
Cut the potatoes into 4cm chunks
Preheat the oven to 200c
Bring a large saucepan of water to the boil with a pinch of salt
Meanwhile, put most of the oil onto a baking tray and put in the oven to heat through
Add the potatoes and cook for 7-8 minutes until the edges have softened
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
Take the baking tray out of the oven and transfer the potato chunks, turning in the oil. Season with a little salt and pepper
Roast for 25--30 minutes on the top shelf of the oven until golden, turning after 10-15 minutes
Thinly slice the chestnut mushrooms
Pick the tarragon leaves from the stalks and chop finely
Heat a large, heavy-based frying pan on a medium-high heat.
When hot add the Serrano slices and cook on both sides till crisp. Set aside on a piece of kitchen roll
Season the chicken with salt and pepper
Add a splash of oil to the pan and once warmed through, sear the chicken on both sides for 8-10 minutes
When the chicken is brown all over, add the mushrooms and cook until they have softened and started to brown.
Add the water and the wild mushroom sauce. Stir well, bring to the boil then reduce the heat to a simmer
Cover with a lid or foil and cook for 8-10 minutes till the chicken is cooked through (no longer pink in the middle)
Meanwhile, bring a pan of water to the boil, add a pinch of salt and the tenderstem broccoli
Cook for 4-5 minutes till tender then drain
Add the creme fraiche to the chicken pan, stir well, taste and add more salt and pepper if necessary.
To serve, share the broccoli between the plates with the roast potatoes to one side. Put a chicken breast on each plate
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
Pour the sauce over the dish, garnish with grated fresh truffle if using and top with the Serrano ham crisp