Chicken Forestiere in Mushroom Sauce
with Mashed Potatoes and Garlic Cavolo Nero
- Milk
This delicious Chicken Forestiere in Mushroom Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
450
Potatoes
1
Echalion Shallot
1
Garlic Clove
2
Skin-On British Chicken Breasts
100
Chopped Cavolo Nero
120
Sliced Mushrooms
10
Chicken Stock Paste
75
Creme Fraiche
(Contains: Milk)
Not included in your delivery
100
Water for the Sauce
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt.
Chop the potatoes into 2cm chunks (peel first if you prefer).
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay in the chicken breasts, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, when your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and return to the pan, off the heat. Cover with a lid to keep warm.
While the potatoes boil, pop the (now empty) chicken pan back on medium-high heat with a drizzle of oil if the pan is dry. TIP: Discard any tough stalks from the cavolo nero.
Add the cavolo nero and a splash of water and cover until wilted, 3-4 mins. Remove the lid, add the garlic and stir-fry for 1 min more.
Season to taste with salt and pepper, then transfer to a bowl and cover to keep warm.
Pop your (now empty) pan back on medium-high heat with a drizzle of oil.
Once hot, add the mushrooms and fry until starting to brown, 4-5 mins. Add the shallot and and cook until softened, 2-3 mins.
Stir in the water for the sauce (see ingredients for amount) and chicken stock paste, then bring to the boil. Simmer until reduced by half, 2-3 mins.
Stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and season if necessary.
Once the chicken is cooked, transfer to a board and leave to rest for a couple of mins.
Add a knob of butter and a splash of milk (if you have any) to the cooked potatoes and mash until smooth. Season with salt and pepper.
When ready, thinly slice the chicken widthways and transfer to your plates. Serve with the mash and cavolo nero alongside.
Spoon the mushroom sauce over to finish. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the creamy mushroom sauce, with many praising its delicious taste and how it complemented the tender chicken.
- Ease of prep: While some found it time-consuming, most agreed the recipe was easy to follow and produced restaurant-quality results.
- Suggestions: Consider adding more sauce, as several reviewers found it insufficient; some preferred roasted potatoes over mash for added texture.
- Next-day meals: The dish keeps well, with some enjoying leftovers or making extra for future meals.
- Portions: Many noted inconsistent chicken breast sizes, with requests for more evenly sized pieces to ensure fair portions and easier cooking.
