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Poached chicken with a fricassée of wild mushrooms

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  • 125ml/4½fl oz water
  • 20g/¾oz unsalted butter
  • 30g/1oz carrot, cut in half lengthways, then cut into 0.5cm/¼in slices
  • 30g/1oz celery, cut into 0.5cm/¼in slices
  • 30g/1oz leeks, cut into 0.5cm/¼in rings
  • 30g/1oz courgettes, cut in half lengthways, then cut into 0.5cm/¼in slices
  • 2 x 200g/7oz chicken breasts, skin removed
  • salt and freshly ground black pepper
  • 1 sprig fresh tarragon
  • 50g/2oz girolle mushrooms, trimmed, cleaned
  • 50g/2oz button mushrooms, quartered, cleaned
  • 50g/2oz chanterelle mushrooms, trimmed, cleaned
  • 30g/1oz trompette mushrooms, trimmed, halved, cleaned
  • ½ garlic clove, puréed
  • 1 tsp finely chopped shallots
  • 1 handful flatleaf parsley, coarsely chopped
  • 40g/1½oz tomatoes, seeds removed, finely chopped

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