Baked Alaska
Angela's Onion Bhajis
Baked Onion Soup With Gruyere Cheese And Madeira
Boeuf Bourguignonne
Bolognese Sauce
Brown Chicken Fricasse
Carrot & Corriander Soup
Chicken & Mango Balti
Chicken Chasseur
Chicken Basque
Chili con Carne
Clam Chowder #1
Chowder #2
Cloutie Dumpling
Diana's Cheese Fondue
Katherine's Chicken with Leek & Pancetta
Katherine's Lemon Curd
Katherines Sausage & Pasta Gratin
Key Lime Pie
Lemon Cake
Pat's Pavlova
Pot Roast Lamb with Rosemary
Spanish Omelette
Victoria Sandwich
  Chicken Chausseur


125g/5oz free range chicken breasts, with skins removed
1 tbsp olive oil
½ onion, peeled and chopped
2 garlic cloves, finely chopped
2 tbsp white wine
200g/8oz closed cup mushrooms, brushed and thinly sliced
2 tomatoes, skinned, deseeded and chopped
1 tbsp tomato puree
2 tsp tomato ketchup
100ml / 1/6th pint chicken stock
2 tsp chopped fresh tarragon
freshly ground black pepper


1. Preheat oven to 220C/425F/Gas7.
2. Preheat a griddle pan.
3. Season the chicken.
4. Griddle the chicken for 2-3 minutes on each side until well charred.
5.Transfer the griddle pan to the oven and continue to cook until the chicken is cooked through.
6. Meanwhile, heal the oil in a medium sauté pan.
7. Sauté the onion for 1-2 minutes, to soflen.
8. Stir in the garlic andthe mushrooms. Fry for 2-3 minutes or until the mushrooms begin to turn golden. Season.
9. Pour in the white wine and cook off for 30 seconds.
10. Add the tomato puree1 kelchup and stock.
11. Gently simmer until reduced by a third. Stir in the tarragon.
12. Serve the chicken with the mushroom sauce poured over the top