We are in the throws of wild mushroom season here and it seems to be a very very good year so far ! Even my husband is finding some, and he thought he was “cursed” 😉 So lovely chicken raised at a local farm on hand and a pile of Cèpes (or Porcini for you Italians) and this dish seemed like a good idea. Frozen peas are one of my “exceptions” to how we get our food. They are just so yum and useful when there is nothing in the fridge…. I am compiling a list of “Things that are useful to have in your freezer”, so watch this space 🙂
A word about chicken. We all know what we are supposed to buy and not buy when it comes to poultry these days, so make the best choices you can. But one habit I managed to kick a few years ago (with no regrets whatsoever) is never buying boneless, skinless chicken breasts or any other chicken parts for that matter. I always start with a whole chicken, and dear husband has even become quite skilled at getting those breasts OFF the carcass if I really want to use that. So sometimes I use the chicken whole, or it is cut up (even Martha Stewart has a youTube video on how to do that) to use in pieces. Sooooo much more flavour, more responsible, less waste AND you get to make homeade stock to boot !
We are having beautiful weather this Autumn so this was done in the Solar Oven for a “fall off the bone” result !
Braised Chicken with Cèpe Mushrooms
- Good glug of olive oil
- 1 Chicken (best quality you can find) cut into pieces (don’t forget to save the carcass for broth)
- Flour for dusting (ignore this if gluten free)
- 75g cubed good quality pancetta or bacon
- 300g mushrooms (I used wild Cèpes or Porcini but button mushrooms will do)
- 2 good size shallots or 1 onion, chopped
- 300 ml good quality chicken stock
- 1 TBS white wine vinegar (I used a lovely lemon infused one)
- 60g frozen peas
- a good handful of parsley, chopped
Heat some olive oil in a heavy and deep frying pan with a lid. Season and dust the chicken pieces with flour before browning on all sides. Remove and set aside. In the same pan fry the bacon and mushrooms until soft, then remove.
Add more olive oil and cook shallots for a few minutes. Add the stock and vinegar and leave to bubble for a couple of minutes. Return the chicken, bacon and mushrooms and leave to cook, covered on a light simmer for 30 minutes.
Remove the lid and add the peas and parsley and bubble uncovered for 5 minutes or so.
I served this with some garlic mashed potatoes but I think the leftovers will be served with some fresh Tagliatelle ….
(Adapted from a recipe in BBC Good Food Magazine)
Bon Appetît !