Poulet Printanier – Bistrot Pierre

With asparagus in its prime this month, why not try this recipe for Poulet Printanier from Bistrot Pierre. It’s pan-fried chicken breast with asparagus, fricassée of wild mushrooms, peas, truffle oil and tarragon and this recipe serves four people. Bistrot Pierre is the home of great-value provincial French cooking and the group has more than 20 venues spread across the UK. Check below for one near you.

Ingredients
880g Chicken breast fillet
29g Medium onions
12g Garlic
80g Button mushrooms
40g Oyster mushrooms
40g Shitake mushrooms
120ml White cooking wine
16g Fresh tarragon
16ml White wine vinegar
240ml Whipping cream
120ml Chicken stock
0.5g Cornflour
20ml White truffle oil
60g Asparagus
40g Garden peas
Salt and pepper for seasoning

Method

Pre-heat oven to 200°C/180°C fan/gas 6. Finely chop the garlic, onions and tarragon leaves. Wash and slice all the mushrooms. Marinate the chicken with salt, pepper and half of the garlic for an hour. Cut the asparagus into 2 or 3cm pieces and steam for a minute.

Lay all the mushrooms on a baking sheet, sprinkle with salt and pepper then roast in the oven for 6 to 10 minutes. Drain the mushroom stock and reserve for the sauce.

Sauté the rest of the garlic until lightly brown, add the onions and sauté for 5 minutes.
Add the vinegar, white wine and mushroom stock to the chicken stock letting it reduce by half. Add the cream and let it simmer for 20 minutes – it should start to slightly thicken. Add the cornflour (mixed in cold water) to achieve light coating consistency. Add the cooked mushrooms at this stage and simmer for a further 5 to 10 minutes.

Cut asparagus into 2cm pieces and add along with peas into the sauce just before serving. Finish the sauce with half the tarragon and save the rest to garnish.

Sauté the chicken on the griddle and cook in the oven for further 8 to 10 minutes. Rest for 8 to 10 minutes before serving. Pour over the sauce and garnish with chopped tarragon and drizzle of white truffle oil.