Name: Chicken with Mushrooms
Ingredients: 6 oz Breasts of chicken; trimmed with skin; ; off, up to 7; 125 g Cumberland sausage meat; 2 tb Clarified butter; 60 g Celery; washed and diced; 125 g Onion; peeled and diced; 60 g Leek; washed and diced; 60 g Carrots; peeled and diced; 2 ts Flour; 2 ts Tomato puree; 600 ml Chicken stock; 150 g Oyster and morrell mushrooms; 1 ts Tarragon; chopped; 1 ts Parsley; chopped; 1/2 Lemon; juice of; 1 ts Thyme; chopped; 60 g Bacon; diced

CATEGORY	CUISINE	TAG	YIELD
Meats		Coxon’s kit, Coxon1	2	servings

INGREDIENTS

6	oz	Breasts of chicken; trimmed with skin
		; off, up to 7
125	g	Cumberland sausage meat
2	tb	Clarified butter
60	g	Celery; washed and diced
125	g	Onion; peeled and diced
60	g	Leek; washed and diced
60	g	Carrots; peeled and diced
2	ts	Flour
2	ts	Tomato puree
600	ml	Chicken stock
150	g	Oyster and morrell mushrooms
1	ts	Tarragon; chopped
1	ts	Parsley; chopped
1/2		Lemon; juice of
1	ts	Thyme; chopped
60	g	Bacon; diced

INSTRUCTIONS

Make incision into chicken and stuff with sausagemeat. Season the
meat.
Heat a pan, add the butter and seal off the meat. Add the diced bacon
and brown.
Place the breast on a greased square of foil, scatter with the bacon,
squeeze over the lemon juice, scatter the chopped tarragon, thyme and
parsley.
Pour over a little of the cooking fat, seal the parcels and place
into the oven for 15-20 minutes then remove and rest in a warm place
for 5 minutes.
To the pan add the vegetables and cook off. Add the flour, the tomato
puree then the stock. Add the mushrooms and reduce the sauce.
To serve: Remove the foil and slice the breasts. Drizzle the mushroom
sauce on to the plate and place the chicken on. Serve with a couple
of boiled potatoes.
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