Braised chicken with mushrooms

AT A GLANCE

  • Serves 6 - 8 people

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.

  • 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
01   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).
02   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.
03   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.

Topics:

AUTUMN, CHICKEN, MUSHROOMS, BRAISED, WHITE WINE

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY AND GERALDINE MUÑOZ

Drinking Suggestion:

CLASSIC CHARDONNAY OR PINOT NOIR, OR BOTH , suggested by MAX ALLEN

FEATURED IN

May 2017

May 2017

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