- 1 tbsp vegetable oil
- 50g/1¾oz butter
- 4 chicken breasts, boneless and skinless, cut into chunks
- 2 shallots, finely sliced
- 125g/4½ oz pearl onions
- 125g/4½ oz baby button mushrooms
- 200ml/7fl oz white wine
- 300ml/10fl oz chicken stock
- 150ml/5fl oz double cream
- 2 free-range egg yolks
- salt and freshly ground black pepper
- 4 tbsp tarragon, finely chopped
- 4 large chipping potatoes, peeled and cut into fine chips
- vegetable oil, for deep frying
- sea salt, to taste
- For the chicken, heat a frying pan until medium-hot. Add the oil, half the butter and the chicken and fry until golden-brown and nearly cooked through (approximately 3-4 minutes).
- Remove the chicken from the pan and set aside. Add the shallots to the pan and gently fry for 2-3 minutes until translucent. Increase the heat and add the pearl onions and mushrooms. Cook for 2-3 minutes until golden-brown.
- Add the white wine and cook until reduced in volume by half, then add the stock and bring to the boil.
- Cook for a couple of minutes, then add the chicken and return to the boil. Cook for two more minutes until the chicken is cooked through.
- In a bowl, whisk the cream and egg yolks together. Add to the pan and stir through. Remove from the heat and season to taste with salt and freshly ground black pepper.
- Finally, stir the tarragon through the sauce and keep warm until ready to serve.
- For skinny fries, heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Don't leave unattended).
- Add the chips and fry for 4-5 minutes until golden-brown and cooked through.
- Drain on kitchen paper then sprinkle with sea salt.
- To serve, spoon the chicken onto the plate then pile the fries alongside.