Olive Magazine
Braised chicken with hazelnut and chilli paste

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

Published: September 16, 2016 at 9:12 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal615
fat45.9g
saturates4g
carbs10.2g
sugars7.7g
fibre8.7g
protein35.8g
salt0.8g
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Try Olia Hercules's eastern European chicken recipe then check out her potato and marrow back, Georgian hake and buckwheat tarts.

Ingredients

  • vegetable oil

BRAISED CHICKEN

  • 1 chicken, jointed into 8 (or use a mix of thighs and drumsticks)
  • 1 onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 carrot, scrubbed and roughly chopped
  • 2 sticks celery, roughly chopped
  • 800ml chicken or vegetable stock
  • 200g blanched hazelnuts, toasted
  • 2 red chillies, chopped (seeded if you like it milder)

MUSHROOM BAKE

  • 6 baby turnips, halved
  • 200g wild mushrooms
  • 3 cloves garlic, sliced
  • 2 sprigs tarragon, leaves only
  • 2 sprigs lemon thyme, leaves chopped

Method

  • 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.

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