Ingredients
4 corn-fed chicken breasts, skin removed
salt and freshly ground black pepper
600g/1lb5oz ratte or charlotte potatoes
2 x 400g/14oz bunches fresh green asparagus
750ml/1¼ pint good quality chicken stock
250g/9oz unsalted butter
500ml/17fl oz white cooking wine
4 shallots, chopped
250ml/8fl oz double cream
400g/14oz mixed wild mushrooms (girolle or shiitake)
oil and butter for cooking
100g/3½oz fresh tarragon, chopped
Method
1. Slice the chicken breasts thinly, season and set aside.
2. Cook the potatoes in boiling salted water for 15-20 minutes.
3. Trim the asparagus and poach in chicken stock with a little butter for 6-8 minutes. Keep warm.
4. Reduce the white wine with the shallots for 5 minutes and then add the poaching liquor from the asparagus. Add some more chicken stock (about two ladles) and then the cream. Season and set aside.
5. Cook the mushrooms in a little oil and butter for 3-4 minutes.
6. Bring the sauce to the boil and stir in the sliced raw chicken. Add the tarragon and potatoes and stir for 2-3 minutes and then serve. Garnish with the asparagus and mushrooms.
