×

Login

×



Auto-login on future visits

Forgot your password?

Register for an account

Remove item from cart

×

Are you sure you want to remove from your cart?

Yes No
×

This is the register form

Close overlay ×

When you're done typing, hit Enter, or click the search icon to start your search.

Searching...

Share this recipe

×

Send to a friend

Just submit the form below to send Braised Chicken Thighs Tarragon Mousse Tomato Fanci Fungi Wild Mushroom And to a friend.


×

Braised Chicken Thighs Tarragon Mousse Tomato Fanci Fungi Wild Mushroom And

Braised Chicken Thighs, Tarragon Mousse, Tomato, Fanci Fungi Wild Mushroom and Gubeen Salami

Braised Chicken Thighs, Tarragon Mousse, Tomato, Fanci Fungi Wild Mushroom and Gubeen Salami

Braised Chicken Thighs, Tarragon Mousse, Tomato, Fanci Fungi Wild Mushroom and Gubeen Salami by Keith Boyle.

Print this Recipe Send to a friend Share

Ingredients

  • 4 Chicken Thighs

  • 1 Chicken Fillet

  • 20g of Tarragon

  • 25 ml Pouring Cream

  • 2 Tins of chopped Tomatoes

  • 2 Tbsp Tomato Puree

  • 50 ml White Wine

  • 1 Onion

  • 150g Gubeen Salami

  • 200g Wild Mushrooms

  • Course

    Course

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

1.  Remove the bone from the chicken thigh with a sharp knife.

2. To make the mousse, slice the chicken fillet into strips and place in a food prossesor, add egg white, half the tarragon and cream. Blitz to make a smooth mousse, place into a piping bag.

3. Open out the chicken thighs and pipe equal amounts of filling into each one.

4. Using a piece of cling film roll the thighs very tightly into a cylinder and tie off the ends.

5. Place these thighs into a pot of simmering water, cover and cook for 20 mins.

6. Remove from water and cool down in a seperate bowl of ice water. Remove from cling film and pat dry.

7. Season the thighs with salt, pepper and some plain flour, this will help to thicken the sauce.

8. Heat some olive oil in a frying pan, seal the chickens until brown, remove from the pan into a clean casserole dish.

9. Using the same pan, sweat off the chopped onion, salami and wild mushroom . Deglaze the pan with the white wine, add the tomato puree, then the chopped tomatoes, finally the rest of the tarragon and oregano.  Bring to the boil.

10. Pour the sauce over the chicken. Cover with tin foil and bake at 170 degrees celcius for 30 mins.

11. Carefully remove from the oven and serve immediately. Great served with, risotto, baked potato or even just some crusty bread.

Method

1.  Remove the bone from the chicken thigh with a sharp knife.

2. To make the mousse, slice the chicken fillet into strips and place in a food prossesor, add egg white, half the tarragon and cream. Blitz to make a smooth mousse, place into a piping bag.

3. Open out the chicken thighs and pipe equal amounts of filling into each one.

4. Using a piece of cling film roll the thighs very tightly into a cylinder and tie off the ends.

5. Place these thighs into a pot of simmering water, cover and cook for 20 mins.

6. Remove from water and cool down in a seperate bowl of ice water. Remove from cling film and pat dry.

7. Season the thighs with salt, pepper and some plain flour, this will help to thicken the sauce.

8. Heat some olive oil in a frying pan, seal the chickens until brown, remove from the pan into a clean casserole dish.

9. Using the same pan, sweat off the chopped onion, salami and wild mushroom . Deglaze the pan with the white wine, add the tomato puree, then the chopped tomatoes, finally the rest of the tarragon and oregano.  Bring to the boil.

10. Pour the sauce over the chicken. Cover with tin foil and bake at 170 degrees celcius for 30 mins.

11. Carefully remove from the oven and serve immediately. Great served with, risotto, baked potato or even just some crusty bread.

Used in this Recipe

  • Glenisk Organic Cream Pasteurised 500ml

    Glenisk Organic Cream Pasteurised 500ml

    €3.99

  • Epicure Italian Chopped Tomatoes in Rich Tomato Juice 400g

    Epicure Italian Chopped Tomatoes in Rich Tomato Juice 400g

    €1.00

  • Roma Organic Tomato Puree 140g

    Roma Organic Tomato Puree 140g

    €1.75

  • The ‘100% Irish Growers’ Box

    The ‘100% Irish Growers’ Box

    €20.00

  • Gubbeen Smokehouse Salami 124g

    Gubbeen Smokehouse Salami 124g

    €31.58

  • Fancy Fungi Mushrooms Dried Wild Mushroom Mix 25g

    Fancy Fungi Mushrooms Dried Wild Mushroom Mix 25g

    €3.99

  • Caves De Rauzan Grangeneuve Appellation Bordeaux Blanc Controlee 75cl

    Caves De Rauzan Grangeneuve Appellation Bordeaux Blanc Controlee 75cl

    €13.50

  • Fancy Fungi Mushrooms Forest Mix Mushrooms 150g

    Fancy Fungi Mushrooms Forest Mix Mushrooms 150g

    €3.35

  • Fancy Fungi Mushrooms Grey Oyster Mushrooms 150g

    Fancy Fungi Mushrooms Grey Oyster Mushrooms 150g

    €3.35

  • Fancy Fungi Mushrooms Shiitake Mushrooms 100g

    Fancy Fungi Mushrooms Shiitake Mushrooms 100g

    €3.35

Trust Ecommerce
Retail Excellence
SagePay

Ardkeen Quality Food Stores processes all payments securely using Sage Pay technology. For further information see our Privacy Policy and Terms & Conditions sections.

Dispute Resolution

Our Developers

Automat:ee