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Chicken Marylands in a Creamy Mushroom Tarragon Sauce

  • SERVES: 4
INGREDIENTS

4 Chicken Marylands

3 large shallots, peeled and finely sliced

4 cloves of garlic, peeled and finely chopped

2 tbsp olive oil

50g butter

Salt & pepper

400g Swiss brown cup mushrooms, sliced

10 sprigs of thyme

1/2 cup white wine

2 cups chicken stock

300ml of cream

1 lemon, zest and juice

1/4 cup parsley, chopped

1/4 cup tarragon, chopped

Method
  1. Drizzle the Marylands with olive oil and rub until coated. Season both sides generously with salt and pepper. 
  2. Heat your pan over medium-high heat. Add the Marylands to the pan, skin side down, and sear for 5 minutes. Turn and cook for a further 5 minutes. Remove onto a plate and set aside.
  3. Add butter to the pan. When melted, add the shallots and cook stirring for 1 minute. Add the thyme and mushrooms and cook, stirring occasionally for 5 minutes or until all the liquid from the mushrooms has evaporated and they’re starting to brown. Season with salt and pepper.
  4. Add the garlic and cook, stirring for 30 seconds. Add the white wine and let boil for 1 minute.  Add the chicken stock and bring to the boil. Add the chicken Marylands back to the pan and reduce heat to a simmer. Pop the lid back on and let simmer for 15 minutes. 
  5. Remove the lid. Remove the Marylands again onto a plate. Add the cream to the pan and stir until combined. Increase heat and bring to the boil. Add the zest and juice of 1 lemon, the parsley and tarragon. Add the Marylands back to the pan and simmer with the lid off until a sauce consistency is reached.
  6. Serve with a creamy mash potato, pasta, couscous or rice.
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