In this week’s random ingredient generator game, there were – as ever – plenty of appealing options. It was a miserable day, so suggestions of cauliflower, chorizo, and aubergine were particularly enticing, but in the end it was Clive Coombs’ simple recommendation of tarragon that swung it. It’s such a simple and somewhat old-fashioned dish, this, but on an evening that felt like autumn had come early, it hit the spot.
A knob of butter
A small onion, peeled and finely chopped
A stick of celery, trimmed and chopped
A clove of garlic, peeled and sliced
A good glug of Marsala wine
A handful of mushrooms, sliced
2 chicken breasts, cut into chunks
100ml double cream
A tablespoon or so of chopped tarragon
Salt and pepper
- Melt the butter in a saucepan and add the onion, celery and garlic. Season with salt and pepper, cover and sweat gently for 10 minutes.
- Add the Marsala and simmer, uncovered, until reduced a little. Throw in the mushrooms and simmer gently for 5 minutes, stirring occasionally. Add the chicken and stir for a minute or so before adding the cream. Bring to a boil and simmer very gently for 10 minutes, stirring now and then. Finish with the tarragon and serve. Wild rice is a good side.