Ingredients 6 ripe tomatoes 2 tbs butter 4 chicken portions, seasoned with a little salt and ground pepper 100g finely chopped spring onions 2 cloves garlic, finely chopped 250g Oyster Mushrooms, torn into thin strips 150ml whit wine A handful of tarragon, finely chopped Salt and pepper Directions Score the tomatoes with a sharp knife, dunk them into water on a rolling boil for 10 seconds, then plunge them into iced water. The skin should almost fall off, which you should encourage. Cut them in half, squeeze out the seeds and finely chop. Reserve. Preheat the oven 220ºC Melt half the butter in a frying pan and fry the chicken for 3 minutes on each side. Place in an oven dish and cook in the oven for 20 to 30 minutes, depending on how large the portions are. In the same pan as you fried the chicken, fry the spring onions and garlic in the rest of the butter over a moderate heat until slightly browned. Add the mushrooms and continue to cook until they have released their juices and these have evaporated a little. Pour in the wine and tomatoes and reduce the liquid by half, stirring continuosly over moderate heat. By this point the chicken should be ready. Take it out of the baking dish, skim off the fat with a spoon, then de-glaze with the sauce in the pan. Add the tarragon and salt and pepper to taste and serve with the chicken. On a dry weight basis, Oyster mushrooms have substantial protein, ranging from 15-35% and contain significant quantities of free amino acids. They are replete with assorted vitamins such as vitamin C (30-144mg per 100 grams), vitamin B, and niacin (109 mg per 100 grams). The variation in the reported nutritional analysis of Oyster mushrooms is due to several factors. Not only does the type of substrate affect the protein content, but also by the spawning medium and rate. | 
