tenderstem broccoli, to serve
350g/12oz chestnut mushrooms, thinly sliced
1 tsp ground coriander
2 garlic cloves, crushed
1 brown onion, finely chopped
small handful fresh flatleaf parsley leaves, finely chopped
small handful fresh tarragon leaves, finely chopped
1 tbsp fresh thyme leaves
1 tbsp Dijon mustard
300ml/10fl oz chicken stock
cooked white rice, to serve
sea salt and black pepper
1 tsp ground cumin
3 tbsp olive oil
2 tbsp unsalted butter
100²µ/3Β½΄Η³ϊ crΓ¨me fraΓ®che
150ml/ΒΌ pint double cream
4 chicken breasts, skin on
100ml/3Β½fl oz dry white wine