Maybe not summer yet? A dish for all seasons

Having gotten some guff about jumping the gun on summer with yesterday's menu I though I'd do a dish today that can be served at any time of the year.

I come up with this one for a dinner party for 14 people. Linda just can't seem to not invite people so we end up with these numbers. We had three courses;

Entrée: Braised Endive with a walnut & blue cheese topping

Plat: Roasted chicken parts with a mushroom & tarragon sauce

Cheese: Of course, but I can't remember which ones except I know I bought a superb raw milk Camembert.

Dessert: Carrot Cake. A favorite.

I'll concentrate on the recipe for the chicken dish even though the endive was a big hit as well.

Ingredients:

Chicken pieces. Number depending upon how many you're feeding. I like to use the leg/ thigh piece, one per person.
Mushrooms. I use a mix of dried reconstituted wild mushrooms plus lots of standard white cultivated mushrooms.
A brunch of fresh tarragon.
Full cream
Herbs de Province.

Method:

1. Brown the chicken pieces in a bit of oil & butter on the stove top. Salt & pepper to taste.
   
2. Place them, skin side up, in a roasting pan and season with salt, pepper and the HdeP.
3. Bake in a 350 degree oven for about 30-40 minutes. Make sure the skin is crisp by using the grill if needed.
4. Meanwhile chop the mushrooms into medium sized chunks.
   
5. Remove the chicken pieces from the pan & pour off most of the chicken fat.
6. Fry the mushrooms in the roasting pan tossing frequently until they just soften & scraping the pan to release the chicken juices.
7. Add the cream. Enough to make a good thick sauce. Reduce as necessary to thicken.
8. Add a good handful of the chopped fresh tarragon and mix it in. Remove from heat.
   
9. Pour sauce over the chicken pieces and serve immediately.

I served this with Garlic mashed potatoes, sauteed carrots & Broad beans., but use whatever vegetables you like and are in season.

A good oaky chardonnay goes well with this.

Our guests seemed to like the dish & there were lots of questions about the 'mystery' ingredient. No mystery, just the fresh tarragon blending very well with the mushrooms.

Try & you'll see!