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, leek and mushrooms.
2. Cook chicken Pat chicken dry and season. Coat in Wild Fennel Co. chicken seasoning. 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 next to potatoes and return to oven, to cook for 8-12 minutes (depending on thickness) or until cooked through. Once cooked remove chicken from oven and rest, covered, before slicing thinly against the grain. 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, mushrooms and garlic for 2-3 minutes, until starting to soften. Add porcini powder, salt and wine/stock and cook for about 1 minute, until almost reduced.
5. Add 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, stir through tarragon and chicken resting juices and season to taste. Just before serving, lightly toss rocket with olive oil and vinegar in a small bowl and season.
6. To serve Spoon roasted potatoes onto plates and top with slices of chicken. Spoon over chasseur sauce and pile rocket on top.