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

  • serves 4
  • A little effort

This recipe for braised chicken with hazelnut and chilli paste with a turnip and wild mushroom bake is by Olia Hercules and makes a great autumn warmer



  • 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