Chicken Chasseur

Steps

1. Cook potatoes Preheat oven to 220°C. Dice potatoes 2cm and toss on a lined oven tray with rosemary and a drizzle of oil. Season and roast in oven for about 25 minutes, until tender and golden. Thinly slice shallot, white and pale green part of leek and mushrooms.
2. Cook chicken Pat chicken dry, season, and coat in tarragon blend. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 1-2 minutes each side, until golden.
3. Bake chicken Transfer to tray with potatoes and return to oven to cook for 8-12 minutes (depending on thickness) or until cooked through. Once cooked, rest, covered, before slicing thinly against the grain, reserving resting juices. Return potatoes to oven for any remaining cook time
4. Cook sauce Wipe pan clean and return to medium heat. Add butter and a little oil and cook shallot, leek, garlic and mushrooms for 2-3 minutes until becoming soft. Add porcini powder, salt and wine/stock and cook for about 1 minute until almost reduced.
5. Add canned cherry tomatoes, water and cream and bring to a simmer. Lightly crush tomatoes and cook on low for 1-2 minutes, until thickened. Remove from heat, season to taste and stir through tarragon leaves. Stir through chicken resting juices. Just before serving, toss rocket with vinegar and olive oil in a small bowl and season.
6. To serve Spoon potatoes onto a plate and top with slices of chicken. Spoon over chasseur sauce. Serve with a pile of rocket.