Chicken & spring mushrooms
With a hit of garlic & fresh herbs
Chicken & spring mushrooms
With a hit of garlic & fresh herbs
Nutrition per serving
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Calories 703 35%
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Fat 45.5g 65%
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Saturates 11.6g 58%
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Sugars 1.8g 2%
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Salt 2.26g 38%
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Protein 45.6g 91%
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Carbs 15.2g 6%
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Fibre 1.8g -
Of an adult's reference intake
Jamie Magazine
By Gennaro ContaldoIngredients
- 1.4 kg free-range chicken
- 10 cloves of garlic
- 1 large fresh red chilli
- 200 g higher-welfare pancetta
- 300 g waxy new potatoes
- olive oil
- 300 ml white wine
- 12 morels , or other seasonal mushrooms
- 6 sprigs of fresh thyme
- 6 sprigs of fresh rosemary
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Jamie Magazine
By Gennaro ContaldoMethod
- Joint the chicken into 8 pieces (see tip).
- Peel and roughly chop the garlic, halve your chilli lengthways, chop your pancetta into 1cm cubes and halve any larger potatoes.
- Heat the oil in a large casserole pan over a medium–high heat, then add your chicken, cooking and sealing the meat until golden on both sides, 5 to 10 minutes. Remove the chicken and set aside.
- Cook the pancetta in the pan until golden, then deglaze the pan with 100ml of the wine. Add the morels or mushrooms (slice any larger ones first) and cook for 1 to 2 minutes, stirring, until they have softened.
- Tip in the potatoes and stir to coat in the glaze, then add the chilli and cook, stirring, for 2 to 3 minutes.
- Add the chicken back to the pan, along with any juices. Sprinkle over the garlic and herbs, pour in the rest of the wine, then reduce the heat to medium.
- Cover with a lid and simmer for 30 to 40 minutes, until tender, then serve.
Tips
HOW TO JOINT A CHICKEN: Position the bird with its legs facing towards you. Using a sharp knife, cut between the drumstick and breast, with the knife close to the breast, until the thigh joint is exposed. With your fingers under the thigh and your thumb on top, push up with your fingers to pop the thigh joint. Cut through this joint, removing the leg and thigh. Repeat on the other side. Turn the chicken 180 degrees. Cut along one side of the central breast bone with small incisions, close to the carcass, until the breast is removed. Repeat on the other side. Lay each leg piece skin-side down on the board and cut through the at line that runs down the centre of the joint. (If the knife come into contact with the bone, move the blade a little to the left or right so it cuts cleanly through). Slice the breast pieces in half and save the carcass to make a lovely chicken stock or gravy.
