We love good Roast Chicken & Truffled Mushroom Sauce and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Streaky Bacon Rasher
Closed Cup Mushrooms
Plain Flour(ContainsCereals containing Gluten)
Wild Mushroom Paste
Tenderstem Broccoli ®
Water for the Sauce
Preheat you oven to 200°C. Cut your bacon rashers in half widthways. Remove the string from the chicken and transfer to a baking tray and drizzle with oil. Lay the bacon pieces widthways across the top of the chicken's breast. IMPORTANT: Wash your hands after handling raw meat. Roast in the middle of the oven for 60/75 mins depending on size. IMPORTANT: The chicken is cooked when the juices from the thigh run clear. Meanwhile, pour a good glug of oil onto another baking tray and pop into your oven. Bring a large saucepan of water to the boil on high heat with a pinch of salt.
Peel the potatoes, chop them into 4cm chunks. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Meanwhile, thinly slice the mushrooms. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Sprinkle over a pinch of salt. Roast the potatoes on the top shelf of your oven until golden, 45-50 mins, turn halfway through. Wash out your saucepan we will use it again later.
Heat a drizzle of oil in a medium frying pan on a medium high heat. When hot, add the sliced mushrooms and cook until softened and browned, 4-5 mins. Add the water (see ingredients for amount) and the wild mushroom stock paste. Stir well to dissolve the paste, bring to the boil, then reduce the heat to a simmer. Cook until thickened, 5-6 mins then remove from the heat.
Once the chicken is cooked, rest it loosely wrapped in foil for 10 mins. Fill the pan used to cook the potatoes with water and return to high heat. When boiling, add 0.25 tsp of salt and the tenderstem broccoli. Cook until tender, 4-5 minutes. Add the crème fraîche to the mushroom sauce, stir well to combine, bring to the boil on a medium heat. TIP: Add a splash of water if the sauce needs loosening up.
Reheat anything that may have cooled. Share the broccoli between your plates. Serve the roast potatoes along side. Carve your roast chicken and serve along side. Stir the tarragon and half of the truffle zest into the sauce and pour over the dish. Finish by garnishing with the remaining truffle zest. Enjoy!