Harry Cobean
Executive Chef
this is my version of a delia smith summer collection recipe.i have cooked it with poussin,the original uses chicken portions,i added potatoes & the girolles.you can use any mushroom or leave them out.i only used the girolles 'cos they are pretty,taste nice & were reduced by 75% on yellow label in tesco!.so my ingredient list for one person is: 1x450grammes(about 1 pound) poussin spatchcocked,small handful tarragon leaves,100ml(4fl ozs) sherry vinegar,350ml(12fl ozs) medium sherry,whole peeled shallots(number depends on size,i used 3 "torpedo's"),4xwhole peeled garlic cloves,scraped baby new potatoes,mushrooms,evoo,heaped tablespoon creme fraiche or yogurt,salt & ground black pepper.
heat 2 tbls evoo in a frying pan,brown seasoned chicken for a few mins.remove chicken.colour shallots/garlic in pan.put chicken back in pan.add sherry vinegar,sherry & tarragon.simmer slowly for 30-45 mins depending on quantity being cooked.microwave spuds til just cooked.remove chicken from pan to a plate,add creme fresh to reduced sherry mixture,shallots etc,add mushrooms cook for a few mins,add spuds,stir & pour over/around chicken.done!
heat 2 tbls evoo in a frying pan,brown seasoned chicken for a few mins.remove chicken.colour shallots/garlic in pan.put chicken back in pan.add sherry vinegar,sherry & tarragon.simmer slowly for 30-45 mins depending on quantity being cooked.microwave spuds til just cooked.remove chicken from pan to a plate,add creme fresh to reduced sherry mixture,shallots etc,add mushrooms cook for a few mins,add spuds,stir & pour over/around chicken.done!
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