Creamy Truffle and Mushroom Chicken

Thinly slice the chestnut mushrooms. Pick the tarragon leaves from the stalks and finely chop (discard the stalks). Heat a large frying pan on a medium-high heat (no oil). When hot, add the Serrano slices and cook until crisp on both sides, 2-3 minutes per side. Set aside the ham and add a splash of oil to the pan. Season the chicken breasts with salt and pepper. When hot, add the chicken breasts to the pan and cook until golden brown all over, 8-10 minutes. IMPORTANT: Wash your hands after handling raw chicken.

Once the potatoes are ready, drain in a colander, pop back into the pan. Give your pan a shake to fluff up the edges. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt and pepper. Roast the potatoes on the top shelf of your oven until golden, 25-30 mins, turning halfway through.

When the chicken is brown all over, add the mushrooms and cook until they have softened and browned slightly 4-5 minutes. TIP: If your pan is small, remove the chicken while the mushrooms cook, then add them back in before you add the water. Add the water (see ingredients for amount) and add the wild mushroom stock paste. Stir in well to dissolve the paste, bring to the boil, then reduce the heat to simmer. Cover with a lid or a foil and simmer until the sauce has thickened and the chicken is cooked, 8-10 minutes. Stir every few minutes. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Return the pan used to cook the potatoes to the heat with water to boil. When boiling, add 0.25 tsp of salt and the tenderstem broccoli. Cook until tender, 4-5 minutes. Add the crème fraîche to the chicken pan, stir well to combine, bring to the boil and remove from the heat.