John Myers
Ingredients for 4 servings:
- 300 g fresh mushrooms, e.g. chanterelles, porcini mushrooms, king oyster mushrooms and/or button mushrooms
- 1 shallot(s)
- 350 g chicken fillet(s)
- 2 sprigs tarragon
- 3 tbsp vegetable oil or clarified butter
- e.g. salt and pepper
- 150 ml dry white wine, alternatively replace with chicken or vegetable stock
- 150 ml cream
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
This extremely delicious fricassee variant was created based on a recipe by Paul Bocuse, who was honored as “Chef of the Century.”
Cut the cleaned mushrooms into approximately two-centimeter pieces, finely chop the shallot, cut the fillet into half- to one-centimeter-thick pieces, and finely chop the tarragon leaves. Heat vegetable oil or clarified butter in a pot or deep pan and sauté the mushrooms, stirring occasionally. Add the chopped shallot, season with pepper and salt, and then sauté for 12-15 minutes, stirring occasionally, until cooked through. Then remove the mushrooms from the pan. Heat a little more oil or clarified butter in the pot or pan and brown the sliced fillet over high heat. Season the meat with pepper and salt and deglaze with the wine. Let the liquid reduce for about 10-15 minutes, until the meat is cooked through. If it starts to stick, add a little more water. Stir through and add the cream. Let it reduce briefly, stirring constantly. Then add the mushrooms back in, scatter the sliced tarragon leaves over the top, season again with salt and pepper, stir everything together, and serve. Rice or polenta seasoned with Parmesan cheese makes a great side dish.
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