serves
4
prep
20 minutes
cook
1 hour
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
- 1 size 16 Bresse chicken or Barossa free-range chicken
- 2 tbsp olive oil
- sea salt and freshly ground black pepper, to taste
- 1 head garlic, cut in half
- 1 small bunch of thyme
- 4 French shallots, peeled, finely diced
- 100 ml white wine
- 500 ml good quality reduced brown chicken stock
- 600 ml pure cream
- 600 g mixed mushrooms (200 g each of shiitake, Swiss brown and oyster)
- 1 medium bunch flat-leaf parsley, leaves picked and roughly chopped
- Paris mash, to serve
Wine pairing: Penfolds Reserve Bin A Chardonnay, Adelaide Hills
Instructions
Preheat the oven to 180˚C.
1. Using a cleaver or large, sharp knife, cut the chicken into 8 pieces (or ask your butcher to do this for you). Heat the oil in a large, heavy-based oven-proof frying pan over medium heat. Season the chicken pieces, then add, skin-side down and cook until lightly browned. Turn and scatter the garlic and thyme into the pan. Cook until golden on the other side, then add the shallot and cook for another 3-4 minutes or until soft.
2. Pour in the white wine and simmer until reduced by half. Add the chicken stock, mushrooms and cream and gently bring to the boil. Transfer the pan to the oven and cook, covered for 30 minutes. Season to taste and scatter with chopped parsley. Serve with Paris mash.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
