A quick, and slightly different take on the yummy classic. Enjoy! Ingredients 1 tsp olive oil 25g butter 4 Chicken Breasts 1 Brown Onion, chopped 2 garlic cloves , crushed 200g chestnut mushrooms, cut in half or sliced Small Glass Red wine 2 tbsp tomato purée 2 tarragon sprigs 150ml chicken stock 1 x oven bag – Like these, Baco Foil Oven Bags For the Champ 1kg potatoes, peeled ½ Pint milk 85g Butter salt and pepper, to season 1 large bunch spring onions, finely chopped Method Preheat oven to 180°C (160°C for fan oven). Mix the puree, stock and red wine together, and set aside. Add the rest of the ingredients to the bag, and

Read the full original post here authored by Natalie Rix. You can visit her blog here.

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