4 button mushrooms 4 cocktail sticks 4 leaves of basil 1 baking potato 3 slices of Parma ham 4 oz of mature cheddar cheese Salt and pepper 1 shallot 2 chicken supremes Drizzle of olive oil Sauce ingredients: 4 button mushrooms 2 oz butter Fresh tarragon Salt White wine 1/4 pint of double cream
Pre-heat oven to 200 degrees C and lightly grease an ovenproof dish. Finely chop shallots and mushrooms, fry lightly in olive oil, season and allow to cool. Make an envelope in the back of the chicken and fill with the mix and pieces of cheese. Wrap carefully in Parma ham and place cocktail sticks through the bottom half of the chicken for added security. Drizzle with olive oil and cook for 20 minutes. For potatoes, peel and dice to about a quarter of an inch. Lightly boil and season for about 10 minutes. Heat butter in a small frying pan and add basil. Drain potatoes and fry untill golden. Drain grease and place potatoes on a plate. Remove chicken and coktail sticks. Place on top of potato. For the sauce, melt butter and add sliced mushrooms and fresh tarragon. Finish with wine, then add cream and salt. Supplied by: Matthew Plunkett, The White Horse at Longham