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


  • vegetable oil


  • 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)


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


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