James Martin Chicken Forestière

James Martin’s Chicken Forestière is a rich and comforting French-inspired dish featuring tender chicken cooked with earthy mushrooms, smoky bacon, and a creamy white wine sauce. The flavours are deep and savoury with a silky texture that coats the chicken beautifully. It’s a classic bistro-style meal that feels special but is simple enough to prepare at home. This recipe is straightforward and takes around 40 minutes from start to finish.

Ingredients

For the Chicken

• 4 boneless skinless chicken breasts
• 2 tbsp olive oil
• 25g butter
• Salt and freshly ground black pepper
• 1 tbsp plain flour

For the Forestière Sauce

• 150g smoked streaky bacon, chopped
• 250g chestnut mushrooms, sliced
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 150ml dry white wine
• 200ml chicken stock
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped

How to Make James Martin Chicken Forestière

• Prepare the chicken: Season the chicken breasts with salt and black pepper, then lightly dust them with plain flour. This helps the chicken brown nicely and slightly thickens the sauce later.
• Brown the chicken: Heat the olive oil and butter in a large frying pan over medium heat. Add the chicken breasts and cook for about 4–5 minutes on each side until golden. Remove from the pan and set aside.
• Cook the bacon: In the same pan, add the chopped bacon and cook for 3–4 minutes until lightly crisp and releasing its flavourful fat.
• Add mushrooms and shallots: Stir in the sliced mushrooms and chopped shallots. Cook for 4–5 minutes until softened and lightly browned. Add the crushed garlic and cook for another minute.
• Deglaze the pan: Pour in the white wine and let it bubble for 2–3 minutes to reduce slightly, scraping up any flavourful bits from the bottom of the pan.
• Create the sauce: Add the chicken stock, double cream, and Dijon mustard. Stir well and bring the mixture to a gentle simmer.
• Return the chicken: Place the chicken breasts back into the pan and spoon the sauce over them. Simmer gently for 10–12 minutes until the chicken is cooked through and the sauce has thickened.
• Finish the dish: Sprinkle over the chopped parsley just before serving for freshness and colour.

Tips for the Best Chicken Forestière

How do I keep the chicken tender?

Avoid overcooking the chicken. Simmer it gently in the sauce rather than boiling so it stays juicy and soft.

Which mushrooms work best?

Chestnut mushrooms give the best flavour, but you can also use button mushrooms or a mixture of wild mushrooms for a deeper forest-style taste.

Can I make the sauce thicker?

If you prefer a thicker sauce, let it simmer for a few extra minutes uncovered so it reduces naturally.

What wine should I use?

A dry white wine such as Sauvignon Blanc or Pinot Grigio works well and balances the richness of the cream.

Serving Suggestions

• Serve with creamy mashed potatoes
• Pair with buttered tagliatelle or pasta
• Enjoy with crusty bread to soak up the sauce
• Add steamed green beans or asparagus on the side

Storage

Room Temperature

This dish should not be left at room temperature for more than 2 hours once cooked.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave until hot throughout.

Freezing

Chicken Forestière can be frozen for up to 2 months. Allow it to cool completely before freezing. Thaw overnight in the refrigerator and reheat slowly to prevent the sauce from splitting.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 6g
• Protein: 39g
• Fat: 32g
• Saturated Fat: 14g
• Sodium: 620mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

James Martin Chicken Forestière

Recipe by Milli RoseCourse: Main CourseCuisine: French, BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender chicken cooked with mushrooms, smoky bacon, and a creamy white wine sauce in this comforting French-style Chicken Forestière inspired by James Martin.

Ingredients

• 4 boneless skinless chicken breasts

• 2 tbsp olive oil

• 25g butter

• Salt and black pepper

• 1 tbsp plain flour

• 150g smoked streaky bacon, chopped

• 250g chestnut mushrooms, sliced

• 2 shallots, finely chopped

• 2 garlic cloves, crushed

• 150ml dry white wine

• 200ml chicken stock

• 150ml double cream

• 1 tsp Dijon mustard

• 1 tbsp fresh parsley, chopped

Directions

• Season the chicken and lightly dust with flour.
• Heat olive oil and butter in a frying pan and brown chicken on both sides.
• Remove chicken and cook bacon until lightly crisp.
• Add mushrooms, shallots and garlic and cook until softened.
• Pour in white wine and simmer to reduce slightly.
• Add chicken stock, cream and Dijon mustard and stir well.
• Return chicken to the pan and simmer for 10–12 minutes until cooked through.
• Sprinkle with fresh parsley and serve hot.

Notes

• Use a good quality dry white wine for the best flavour.
• Wild mushrooms can be added for a deeper forest-style taste.
• The sauce thickens naturally as it simmers with the chicken.