Leek, Cider and Porcini Pot Roast Chicken
Photography by Manja Wachsmuth.
What's better than a tender and juicy chicken roast on a Sunday lunch? Try this recipe, and you won't regret it.
Serves: 4
INGREDIENTS
20 grams dried porcini mushrooms, or other dried mushrooms
1 x size 16 free-range chicken
sea salt and freshly ground pepper
15 grams butter
150 grams bacon cut into cubes
2-3 leeks, cut into 3 cm pieces
large handful thyme sprigs
1 cup cider
1 tablespoon wholegrain mustard
2-3 tablespoons cream
To serve
crusty bread
METHOD
Preheat the oven to 170°C. Soak the porcini in 150 ml boiling water.
Pat the chicken dry with kitchen paper and remove any giblets. Season it generously with salt and pepper.
Melt the butter in a large, heavy-bottomed casserole dish which will fit the chicken snugly. Brown the chicken gently on each side, using a couple of large wooden spoons to move it around. Carefully remove the chicken from the pan and set aside.
Drain the liquid from the mushrooms, reserving it, and roughly chop the mushrooms. Add the bacon to the pan and cook until golden then add the leeks, mushrooms and thyme. Sauté for a further 3-4 minutes before carefully returning the chicken to the pan. Pour over the mushroom liquid and cider. Bring to the boil then immediately reduce to a simmer.
Cover the pan and place in the oven for 45 minutes-1 hour or until the chicken is cooked and juices run clear when a knife is inserted into the thickest part. Remove the chicken from the pan, cover with foil and keep warm in a low oven.
Place the pan back over the hob and bring to the boil. Add the mustard and cream and simmer until the sauce just coats the back of a spoon. Garnish the chicken with extra thyme leaves and serve immediately with the sauce and crusty bread.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!