Free-range chicken panfried with bacon, before slow cooked in a classic white wine, shallot and mustard sauce, with creme fraiche and fresh tarragon, then topped with a garlic-butter Panko breadcrumb crust. Seriously delicious.
Reheating: Pop straight into a preheated 180 degree oven, with the lid kept on. Once piping hot, remove lid and bake for an additional few minutes until the crust is golden brown. Serve as is, or with rice, greens or a crunchy baguette if you’re feeling really French.
Ingredients: Chicken, bacon, potatoes, celery, eschallots, olive oil, white wine, chicken stock, crème fraiche, mustard, flour, garlic, herbs (salt, pepper, fresh tarragon), butter, panko breadcrumbs.
Serves: 2pp
Free-range chicken panfried with bacon, before slow cooked in a classic white wine, shallot and mustard sauce, with creme fraiche and fresh tarragon, then topped with a garlic-butter Panko breadcrumb crust. Seriously delicious.
Reheating: Pop straight into a preheated 180 degree oven, with the lid kept on. Once piping hot, remove lid and bake for an additional few minutes until the crust is golden brown. Serve as is, or with rice, greens or a crunchy baguette if you’re feeling really French.
Ingredients: Chicken, bacon, potatoes, celery, eschallots, olive oil, white wine, chicken stock, crème fraiche, mustard, flour, garlic, herbs (salt, pepper, fresh tarragon), butter, panko breadcrumbs.
Serves: 2pp
