Equestrian Life’s resident dressage expert and online competition judge, Roger Fitzhardinge, has more than an eye for horses — he can pick a winner in the kitchen as well.
Roger’s favourite dish at the moment is Chicken with Tarragon and Mushrooms.
“This is a real winner, and I serve it with mashed potato. When making the mash, add some Parmesan cheese, butter and a dash of cream… And the best-kept secret to is to crack an egg in when you start to mash it. Also serve with green beans. It’s so easy!”
Preparation time: 10 minutes
Cooking time: 50 minutes
Serves 6
INGREDIENTS
6 large (700g) chicken breast fillets, skin removed
¼ cup olive oil
3 rashers bacon, cut into strips
300g button mushrooms, thinly sliced
½ cup dry white wine
2 tablespoons tomato paste
1 teaspoon dried tarragon
½ cup cream
3 spring onions, finely chopped
Salt and freshly ground black pepper, to taste
METHOD
1. Trim chicken of excess fat.
2. Preheat oven to moderate 180 degrees Celsius. Heat oil in large, heavy based pan. Add chicken. Cook over medium-high heat, 2 minutes each side, turning once. Remove from pan, drain.
3. Add bacon to pan. Stir over medium heat for 2 minutes, add mushrooms. Cook 5 minutes, add wine, tomato paste and tarragon to pan. Stir until mixture boils. Reduce heat and add cream; simmer 2 minutes. Remove from heat, stir in spring onions. Season to taste.
4. Arrange chicken over base of shallow oven-proof dish. Pour sauce over chicken. Bake, uncovered for 30 minutes or until chicken is tender.
If you want to receive feedback on your dressage test from Roger Fitzhardinge, don’t forget to enter our June competition — visit eqlife.5stream.com to learn more! EQ
