Chef Derry Clarke is in the Six kitchen this evening to share this delicious recipe with us.
2 chicken breasts.
100g diced smoked bacon.
150g mushrooms of your choice, cut into quarters.
300g mashed potatoes.
75g butter.
1 shallot peeled and diced.
1 clove garlic peeled and crushed.
1 plum tomato peeled, deseeded and diced.
75ml vegetable stock.
75ml cider.
50ml cream.
1 tbsp creme fraiche.
1 tbsp chopped fresh tarragon or dried.
Heat a pan over medium heat, add a little vegetable oil, season the chicken breasts and place skin side down in the pan. Cook for 5 mins and turn chicken
Add the diced bacon, shallot, garlic and gently saute for 2/3 mins.
Add mushrooms, turn the heat up and saute for 2 mins.
Add cider and vegetable stock then simmer for 2/3 mins.
Add cream and creme fraiche and reduce sauce consistency.
Add tomato and tarragon.
Heat a pot, add the butter and potatoes.
Using a potato masher mix well while reheating the mash, season.
