I recently watched a fantastic Raymond Blanc cooking episode that is currently on BBC iPlayer that inspired me to try one of the recipes myself.
I had to transcribe the recipe as I watched, but it turned out to be one of the best dishes that I’ve ever experienced. It was incredible, and here’s how you make it.
I’ll leave the amount of ingredients up to you, but the ingredients in the photo posted immediately below should be enough for two people.
Here’s what you need:
- Dried wild mushrooms. I bought mine from Waitrose, but Tesco, M&S and most other big stores stock them. Look for Morel Mushrooms if you can afford them, but Porcini or a mix will do otherwise.
- Two Chicken breasts (or more, depending on how many people – one per person). No skin.
- Fresh button mushrooms
- Fresh leeks
- Double cream
- Salted butter
- Coarse-ground black pepper
- A good quality white wine
How to make it:
- Pour warm water over the mushrooms in a bowl so they become hydrated but leave their delicious juice behind. This process takes about 10-15 minutes.
- Season the chicken on both sides with salt and a small amount of coarse-ground black pepper
- Next, brown the chicken gently in foaming butter on a medium heat. Avoid burning the butter because it will become bitter in taste otherwise.
- While that’s cooking, boil a few cups of the white wine (1 cup/mug per person) in a separate pan to burn the alcohol off on a medium-high heat
- Squeeze the water from the soaked mushrooms, keeping the liquid aside, and place into a new medium-sized pan.
- Chop the button mushrooms in half – these will be important for texture.
- Place the button mushrooms into the pan along with the wild mushrooms.
- Warm them through, stirring often. Don’t brown them! They just need to be cooked gently.
- The chicken should be nicely browned by now on the outside but still uncooked in the middle.
- In the same pan that you used to brown the chicken, add the reduced wine, mushroom juice that we saved from earlier and 200G of double cream (use 100-150G per person)
- Ensure that the chicken breasts are mostly covered by the sauce and on a low heat, we need to poach the chicken gently, ensuring that it doesn’t boil or simmer – we want a low wet heat to slowly cook the meat all the way through which will leave it succulent.
- Once the chicken is 60 degrees celsius (use a meat thermometer) in the middle, take them out and rest on a plate for 5 minutes or so. This will be the centerpiece of our stunning dish.
- Reduce the sauce on a medium-high heat with vigorous bubbling
- Don’t forget to taste it!
- Slice fresh leeks and place in a pan on medium heat with a good sized chunk of butter and no more than 0.5-1cm of water – this will steam the leeks and create an emulsion at the same time. Put the lid on. Takes 3 minutes.
- Place the chicken breasts onto plates (in the center), and spoon the reduced sauce with mushrooms over the top with the leeks around the outer edges of the plate.
- Here’s a close-up of this delicious dish.
- When cutting into the chicken, it should be moist and perfectly cooked.
- Don’t season the final dish – it really doesn’t need it. Trust me!