Ingredients
- vegetable oil
- chicken 1, jointed into 8 (or use a mix of thighs and drumsticks)
- onion 1, roughly chopped
- garlic 2 cloves, roughly chopped
- carrot 1, scrubbed and roughly chopped
- celery 2 sticks, roughly chopped
- chicken or vegetable stock 800ml
- blanched hazelnuts 200g, toasted
- red chillies 2, chopped (seeded if you like it milder)
- baby turnips 6, halved
- wild mushrooms 200g
- garlic 3 cloves, sliced
- tarragon 2 sprigs, leaves only
- lemon thyme 2 sprigs, leaves chopped
Method
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Step 1
Heat 2 tbsp oil in a casserole pan and brown the chicken pieces on all sides until golden. Take the chicken out and add the onion, garlic, carrot and celery and cook over a medium-low heat in the chicken juice for about 10 minutes until soft.
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Step 2
Return the chicken to the pan, season everything well and add the chicken stock. Grind the toasted hazelnuts and chilli into a paste in a small blender, add to the pan and give it a good stir. Simmer for 35-40 minutes, stirring from time to time so that it does not stick. The stock and nuts will turn into a thick sauce.
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Step 3
Heat the oven to 200C/fan 180C/gas 6. Heat 2 tbsp oil in a roasting tin, then add the turnips and season well. Bake for 10 minutes before adding the mushrooms. After a further 10 minutes add the garlic and most of the herbs. Cook for another 2 minutes and serve alongside the chicken with the rest of the herbs scattered over.
Nutritional Information
- Kcals 615
- Fat 45.9g
- Saturates 4g
- Carbs 10.2g
- Sugars 7.7g
- Fibre 8.7g
- Protein 35.8g
- Salt 0.8g
