Guest Recipe: Sutton Hoo Chicken with Wild Mushrooms, Creamed Potato, Spinach & Tarragon Sauce

This recipe was kindly shared with us by Block Butchery, who are based in Cranbrook, Kent, and it was originally published here on their website.

This recipe celebrates the quality of the poultry and produce we work with at Block. Sutton Hoo chicken has incredible flavour and texture, and it stands up beautifully to rich wild mushrooms, a classic tarragon white wine sauce and smooth creamed potato. It is a proper winter dish that lets good farming and good butchery shine, using simple ingredients treated with care. Perfect for a Sunday table or a cold evening when you want something comforting but still refined.

Wild Girolle Mushrooms

Ingredients

For the Sutton Hoo chicken:

• 4 Sutton Hoo chicken breasts (approximately 200g each), skin on

• 50g butter

• 2 tbsp rapseed oil

• 4 sprigs fresh thyme

• 2 garlic cloves, crushed

• Sea salt and white pepper

For the wild girolle mushrooms:

• 400g fresh wild girolle mushrooms, cleaned and trimmed

• 50g butter

• 2 shallots, finely diced

• 2 garlic cloves, crushed

• Fresh thyme sprigs

• Salt and pepper

For the tarragon white wine sauce:

• 200ml dry white wine

• 100ml white chicken stock

• 100ml brown chicken stock

• 200ml creme frechie

• 2 shallots, finely diced

• 20g butter

• 3 tbsp fresh tarragon leaves, chopped

• 1 tbsp Dijon mustard

• Juice of ½ lemon

• Salt and white pepper

For the creamed potato:

• 800g ratte potatoes,

• 300ml double cream

• 300g butter

• 50ml whole milk

• Salt and white pepper

For the spinach:

• 400g fresh spinach, washed

• 30g butter

• 1 garlic clove, crushed

• Pinch of nutmeg

• Salt and pepper

To serve:

• Fresh tarragon sprigs

• Extra virgin rapseed oil

Method

1. Prepare the creamed potato: Place the diced potatoes in a large pan of cold salted water. Bring to the boil and cook for 15-20 minutes until completely tender. Drain well and return to the pan over low heat for 1-2 minutes to steam off excess moisture. Pass through a ricer or mouli into a clean pan. Heat the cream, butter and milk together until just simmering. Gradually beat into the potato until smooth and creamy. Season with salt and white pepper. Keep warm.

2. Cook the Sutton Hoo chicken: Preheat oven to 180°C (160°C fan). Season the chicken breasts generously with salt and pepper. Heat oil and half the butter in a large oven-proof frying pan over medium-high heat. Place the chicken breasts skin-side down and cook for 4-5 minutes until the skin is golden and crispy. Turn over, add the remaining butter, thyme and crushed garlic. Transfer to the oven and roast for 12-15 minutes until the internal temperature reaches 65°C. Remove from oven, baste with the pan juices, and rest for 5 minutes loosely covered with foil.

3. Sauté the wild girolle mushrooms: While the chicken is cooking, heat the butter in a large frying pan over medium-high heat. Add the diced shallots and cook for 2-3 minutes until softened. Add the girolle mushrooms and cook for 5-6 minutes, stirring occasionally, until golden and any liquid has evaporated. Add the crushed garlic and thyme, season with salt and pepper. Keep warm.

4. Make the tarragon white wine sauce: In a medium saucepan, melt the butter over medium heat. Add the finely diced shallots and cook for 3-4 minutes until softened and translucent. Pour in the white wine and reduce by three-quarters. Add the chicken stock and reduce by half. Stir in the double cream and bring to a gentle simmer. Cook for 5-6 minutes until the sauce coats the back of a spoon. Stir in the Dijon mustard, chopped tarragon and lemon juice. Season with salt and white pepper. Strain through a fine sieve if desired. Keep warm.

5. Prepare the spinach: Just before serving, heat the butter in a large pan over medium heat. Add the crushed garlic and cook for 30 seconds. Add the spinach in batches, wilting each addition before adding more. Once all wilted, season with salt, pepper and a pinch of nutmeg. Drain off any excess liquid.

6. Plate the dish: Warm serving plates. Spoon a generous portion of creamed potato onto each plate. Add a portion of wilted spinach alongside. Slice each chicken breast on the diagonal and arrange on the plate. Spoon the sautéed wild girolle mushrooms over and around the chicken. Generously drizzle the tarragon white wine sauce over the chicken and around the plate. Garnish with fresh tarragon sprigs and a drizzle of extra virgin olive oil.

7. Serve immediately: This dish should be served hot, showcasing the perfectly cooked Sutton Hoo chicken with its crispy skin, alongside the earthy wild mushrooms, creamy potato, and fragrant tarragon sauce.