Stargazer Chardonnay and Roast Organic Chicken with Mushroom Fricassée

Ingredients:

Mushroom Fricassee
50g butter
1 tablespoon olive oil
2 shallots, finely chopped
1 garlic clove, finely chopped
50g Swiss Brown mushrooms, cleaned and trimmed
50g Field mushrooms, cleaned and trimmed
50g Oyster mushrooms, cleaned and trimmed
150ml chicken stock
75ml double cream
2 tablespoons finely chopped chives
2 tablespoons finely chopped chervil
sea salt
freshly ground black pepper

Chicken
4 x Chicken Breast, skin on wing bone in
salt
white pepper
1 x tbs butter
Olive oil
Garlic & thyme
Tarragon & Chervil

Directions:
Place a large frying pan over low to medium heat. Add the butter, oil, shallots and garlic and sweat for 1–2 minutes until just softened. Add the mushrooms and sauté over medium to high heat for 1 minute.
Pour in the chicken stock and simmer until reduced by about a half, then add the cream and gently warm through.
To finish, season with salt and pepper and stir through the chives and chervil.

For the Chicken:
Pre-heat the oven to 180.
Heat a heavy based pan to a medium heat, season your chicken breast with salt & white pepper. Place in the pan skin side down and caramelise for 4-5 minutes then place in the oven for 8 mins or until cooked through.
Remove from the oven & return to the heat, add butter, garlic & thyme to the pan and spoon over the chicken for 1 minute.
Remove from the heat and allow to rest for 5 mins before serving.
Place your Fricassee in the centre of the plate place your beautiful roast chicken on top. Garnish with fresh tarragon & chervil