Join Caro and Corrie for Ep 195.

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This week on the show we talk about;

In the Cocktail Cabinet for Prince Wine Store Myles introduces us to 3 wines from the Bellota wine list.

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Chicken marylands with mushrooms and tarragon in a cream sauce

by Stephanie Alexander from her new cook book Home.

This combination – chicken, mushrooms, tarragon, cream – is a classic in the French regional repertoire. It may seem dangerous with the inclusion of both butter and cream but they are used in modest quantities and add lusciousness. I have suggested using chicken marylands. You might prefer to buy thighs, purchased with the bone in and the skin on. This dish is not suitable for breast portions as it needs to cook for quite a long time to develop the best flavour. The more muscular sections respond well to longer cooking. I like to serve this with a vegetable puree or maybe firm or soft polenta. Mashed potato is always a winner. Do not omit the final garnish of freshly chopped French tarragon. Its perfume brilliantly reinforces the flavour of the tarragon in the sauce.

Stephanie Alexander's new cookbook. Photo: Penguin

INGREDIENTS