- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 50 minutes plus soaking
- Effort: easy
- 2 tbsp groundnut oil
- 4 chicken breasts
- 1 pinches black pepper
- 50 g butter
For the cep sauce
- 20 g cep mushrooms, soaked in 200ml warm water for 15 minutes
- 200 ml double cream
- 2 carrots, trimmed and peeled
- 4 small turnips, quartered and blanched
- 1 bunches spring onions, halved and blanched
- 1 tbsp tarragon leaves, chopped
1. Set the oven to 200°C/gas 6. Heat the groundnut oil in a large ovenproof frying pan. Season the chicken breasts and fry them, skin side only, for 2-3 minutes until golden.
2. Add the butter and then transfer them to the oven for 15-20 minutes until cooked through. Once cooked, remove the chicken breasts from the oven, turn them onto their flesh side and rest for 5 minutes.
3. While the chicken is cooking, squeeze the soaked dried ceps to remove any excess water and slice them finely. Pour their soaking liquor into a saucepan and reduce it by about half. Add the sliced ceps, and bring back to the boil.
4. Finally, add the double cream, and season with salt and freshly ground black pepper. Bring the mixture up to boiling point and then turn off the heat set aside.
5. Cook the carrots and turnips in plenty of salted boiling water until tender. This should take about 6-8 minutes. Add the spring onions and boil for a further 2 minutes.
6. Strain all of the vegetables, and shake out any excess water. Stir them into the cep sauce, add the tarragon and gently reheat the sauce.
7. Put the chicken on a large serving dish, spoon over the sauce and vegetables and serve.
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