500g TRUEfoods chicken stock
20g Unsalted butter
100g Sliced chestnut or button mushrooms
100g 5mm diced shallot or onion
5g Garlic puree
50g 10mm Diced tomatoes
5g Tomato puree
175g White wine
Pinch of cracked black pepper
2g Dijon mustard
1g Chopped tarragon
2g Chopped parsley
1, Sauté the onions and mushrooms in butter till golden and tender.
2, Add the garlic puree and tomato puree and cook for two minutes.
3, Add white wine and reduce by half.
4, Add the chicken stock and bring up to the boil.
5, Reduce by 1/2.
6, Add the diced tomato and bring back to the simmer.
7, Add the salt, pepper and Dijon mustard.
8, Add a little water to the cornflour to make a slurry and mix into the sauce.
9, Finish with chopped tarragon and parsley just before serving.
*Serve with a roasted whole chicken, pan fried or chargrilled chicken breast or thighs.
Garnish with a potato of your choice and seasonal vegetable.