Braised chicken with hazelnut and chilli paste

Braised chicken with hazelnut and chilli paste with a turnip and wild mushroom bake

  • serves 4
  • Easy

Olia Hercules takes the rich, colourful pickings of an autumn harvest and adds an Eastern European twist to create this warming chicken dish


Try Olia Hercules’s eastern European chicken recipe then check out her potato and marrow back, Georgian hake and buckwheat tarts.



  • 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


  • 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.

  • 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.

  • 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