Name: Braised chicken with mushrooms
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 - 8
Ingredients: 2 tbsp olive oil or lard; 1 chicken (about 1.2kg), jointed; 3 large golden shallots; 250 ml aromatic white wine, such as pinot gris; 300 gm mushrooms, such as Swiss brown and king brown, coarsely chopped; 1 rosemary sprig, plus extra to serve; 2½ tbsp crème fraîche, or to taste

Braised chicken with mushrooms

Braised chicken with mushrooms recipe - Heat 2 tsp olive oil or lard in a casserole over medium-high heat, add chicken and brown all over (6-8 minutes), then set aside.

Serves 6 - 8

Prep

15M

Cook

Total

1H 15M

We’ve used Swiss brown and king brown mushrooms here because they retain a nice al dente texture when cooked. Serving the chicken with a side of our Hasselback potatoes makes for an excellent main course.

Ingredients

2 tbsp olive oil or lard

1 chicken (about 1.2kg), jointed

3 large golden shallots

250 ml aromatic white wine, such as pinot gris

300 gm mushrooms, such as Swiss brown and king brown, coarsely chopped

1 rosemary sprig, plus extra to serve

2½ tbsp crème fraîche, or to taste

Method

Main

1.Heat 2 tsp olive oil or lard in a casserole over medium-high heat, add chicken and brown all over (6-8 minutes), then set aside. Add shallot to casserole and sauté until golden brown (6-8 minutes). Deglaze casserole with wine, scraping up the caramelised bits on the base, then return chicken to casserole. Cover with a lid or foil, reduce heat to low and braise, turning chicken occasionally, until cooked through (40-45 minutes).

2.Meanwhile, heat remaining oil or lard in a frying pan over high heat, add mushrooms and rosemary, and sauté until golden and tender (2-4 minutes). Season to taste.

3.Dollop crème fraîche onto chicken and allow it to melt down to form a sauce, moving chicken around a little to help it meld. Check seasoning, top with mushrooms and extra rosemary and serve.