Marcus Wareing is an English celebrity chef who is currently Chef-Owner of the Michelin-starred restaurant Marcus, in Knightsbridge, South-West London. Since 2014, he has been a judge on T.V's. MasterChef - The Professionals.
I am sharing this creamy chicken recipe by Marcus, it is loaded with wine and brandy, (so not suitable for children) two types of mustard, crème fraîche and plenty of butter, definitely food for a special occasion.
Ingredients
Method
1. Preheat the oven to 200C/180C Fan/Gas 6.
Serves 2 - 4
3 tbsp olive oil
125g/4½oz unsalted butter
4–6 boneless chicken thighs, skin on
2 fresh thyme sprigs
2 bay leaves
½ bulb garlic, unpeeled, and 4 garlic cloves, chopped
2 small onions, finely chopped
300–400g/10½–14oz small button mushrooms
1 bunch fresh tarragon, stalks and leaves separated, leaves chopped
100ml/3½fl oz brandy
250ml/9fl oz white wine
1–2 tbsp wholegrain mustard
1–2 tbsp Dijon mustard
500g/1lb 2oz crème fraîche
150g/5½oz wild garlic (or spinach)
1 bunch asparagus, tips and stalks separated (or use broccoli florets)
125g/4½oz unsalted butter
4–6 boneless chicken thighs, skin on
2 fresh thyme sprigs
2 bay leaves
½ bulb garlic, unpeeled, and 4 garlic cloves, chopped
2 small onions, finely chopped
300–400g/10½–14oz small button mushrooms
1 bunch fresh tarragon, stalks and leaves separated, leaves chopped
100ml/3½fl oz brandy
250ml/9fl oz white wine
1–2 tbsp wholegrain mustard
1–2 tbsp Dijon mustard
500g/1lb 2oz crème fraîche
150g/5½oz wild garlic (or spinach)
1 bunch asparagus, tips and stalks separated (or use broccoli florets)
1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Heat 2 tablespoons of olive oil and 75g/2¾oz of butter in an ovenproof casserole. Once hot, add the chicken thighs skin-side down and cook for 3–4 minutes on each side until browned.
3. Add the thyme, bay leaves and garlic bulb to the casserole and cook in the oven for 15–20 minutes, or until cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.
4. To make the sauce, heat 25g/1oz of butter and ½ tablespoon of oil in a frying pan and gently fry the onion, chopped garlic, mushrooms and tarragon stalks for 8–10 minutes, or until the onion and mushrooms are cooked. Pour in the brandy and white wine, stir and cook until slightly reduced. Stir in the mustards and crème fraîche. Add the tarragon leaves and wild garlic and cook until wilted. Place the cooked chicken thighs in the sauce.
5. Heat the remaining oil and butter in a separate frying pan, add the asparagus and cook for 2–3 minutes until just cooked. Stir the asparagus into the chicken mixture just before serving.
3. Add the thyme, bay leaves and garlic bulb to the casserole and cook in the oven for 15–20 minutes, or until cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.
4. To make the sauce, heat 25g/1oz of butter and ½ tablespoon of oil in a frying pan and gently fry the onion, chopped garlic, mushrooms and tarragon stalks for 8–10 minutes, or until the onion and mushrooms are cooked. Pour in the brandy and white wine, stir and cook until slightly reduced. Stir in the mustards and crème fraîche. Add the tarragon leaves and wild garlic and cook until wilted. Place the cooked chicken thighs in the sauce.
5. Heat the remaining oil and butter in a separate frying pan, add the asparagus and cook for 2–3 minutes until just cooked. Stir the asparagus into the chicken mixture just before serving.
Note - This dish would work equally well with pork.
From original idea here
~ enjoy your day ~
All the best Jan
29 comments:
That sounds good!
Looks delicious!
Se ve muy rico y es una buena idea. Gracias por la receta. Te mando un beso.
...looks good to me.
It seem Mushroom goes with any type of meat.
Coffee is on and stay safe
Now that is a good dish.
I have good memories about Knightsbridge. When I was in London, my language school was there.
Interesting recipe. 😋
Marcus Waring's dishes are often very interesting looking - and packed with flavour.
mmmm yum I always seem to look on here while it's almost meal time...
Looks delicious, thanks for sharing.
Take care, enjoy your day!
Hummmm que aspecto mais delicioso.
Um abraço e tenha um bom feriado.
Andarilhar
Dedais de Francisco e Idalisa
Livros-Autografados
Marcus Wareing is a fine chef and we always take note of his comments when he's on Masterchef. Chicken and mushrooms always works well for us so I think we might try this recipe or something a little less complicated. Our favourite in Maistrali Taverna Skiathos is a similar dish called (not very originally) Chicken Maistrali.
Delicious recipe... Happy weekend ahead... Cheers
That looks super delicious (especially in winter when you really want that kind of warm, comfort food!)
Looks delicious. Enjoy.
www.rsrue.blogspot.com
Ahora con el calor, hay menos ganas de comer, tan solo cosas frescas y mucha fruta, Aquí en andalucia, en esto días de calor es muy típico el gazpacho y el salmorejo.
Hoy he hecho gazpacho y unas sardinas a la plancha y de fruta cerezas.
Creamy mushroom and mustard sauce ... Great chicken recipe, Jan!
Your chicken looks yummy..Sounds very flavorful..
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J.P. Alexander said...
It looks very rich and is a good idea. Thanks for the recipe. I send you a kiss.
Francisco Manuel Carrajola Oliveira said...
Hummmm that looks more delicious.
A hug and have a nice holiday.
VENTANA DE FOTO said...
Now with the heat, there is less desire to eat, just fresh things and a lot of fruit, Here in Andalusia, on these hot days it is very typical gazpacho and salmorejo.
Today I made gazpacho and some grilled sardines and fruit cherries.
Mmmmmmm look delicious…love happy weekend enjoy Ria and Leaf 🍀🐾🍀
Wow, looks so good.
Sounds good :-D
Sounds and looks delicious! Xo
Wishing you good health, laughter and love in your days,
A ShutterBug Explores,
aka (A Creative Harbor)
Looks yummy. I never see fresh tarragon in shops around here.
Ahh - gorgeous :-)
I have to cook this.
Thank you Jan
We eat chicken more than any other meats, besides fish and pork, so this recipe might be one adapted and modified for future use. Most likely we would skip the alcohol or find a workaround.
Mmmmmm….I love all your recepies…yammie happy weekend love Ria andLeaf 🍀🐾💗🍀
Such a delicious recipe! Thanks for sharing it. And have a lovely weekend!
Interesante y buena receta. Feliz domingo.
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