The winning combination of chicken and mushrooms make this a one-pot dish great for easy entertaining. If you can't get porcini or portabellini mushrooms, use dried shiitake mushrooms and button mushrooms instead
Serves 6
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Ingredients:
30ml (2 tbsp) butter
1 onion, roughly chopped
2 large or 4 small carrots, cut in half lengthways
3 celery sticks, cut into chunks
1 free-range whole chicken
250ml (1 cup) red or white wine
250ml (1 cup) chicken stock
2 bay leaves
250g portabellini mushrooms
10g dried porcini mushrooms, soaked in 150ml water for 10 minutes
125ml (½ cup) fresh cream
Handful fresh parsley, chopped
Method:
1) Preheat the oven to 180ºC.
2) Heat butter in a casserole and fry onions, carrots and celery until tender. Add the chicken, wine, stock and bay leaves. Cover and cook in the oven for 1 hour.
3) Remove from the oven and add the soaked and fresh mushrooms. Return to oven for a further 45 minutes.
4) Stir in cream, sprinkle with parsley and serve.