This is a quick-ish little number that is delish. Pan-seared chicken breast with a Dr J's Gin, leak, mushroom, blue cheese and tarragon sauce, served with new potatoes and whatever good veg you have to hand.
The sauce takes about 30 mins so kick off with that.
Sauce: hot pan add good butter - 2 tbsp - two thinly sliced field mushrooms and a thinly sliced stalk of a leak plus a good grind of fresh black pepper. Cook until the leak is nearly transparent and has unravelled. Next in goes a third to half a bottle of Dr J's Gin, reduce to a syrup. Add a pint of chicken stock, reduce to a third. Add a heap tsp of Dijon mustard, stir and add 50g of your favourite blue cheese. Cropwell is always good. Stir and add 200ml of double cream. Bring to a simmer. Take off the heat. Sprinkle on a tbsp of finely chopped tarragon and cover. Warm through again prior to serving.
Make a paste for the chicken breasts: in a m&p grind up 1 heap tsp of fennel and half a chicken stock cube. Empty into a bowl, add 1 tsp of honey, 1 tbsp of olive oil and a 1/2 tsp of finely chopped rosemary. Blend together and coat the chicken breasts with this.
In a hot pan sear skin side down for 90 seconds, flip over and place the pan in the medium oven for 12 minutes. Leave the chicken rest for 5 minutes before serving.
Damn delish.
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